32 little neck clams, scrubbed clean
1 cup of fish stock or clam juice
2 cups Madeira wine (or dry sherry)
4 oz. clarified butter
2 tbsp. freshly chopped basil (or 1 tsp. dry basil)
2 bay leaves
Combine all the ingredients in a large pan with a tight-fitting lid. Add the clams. Cook, tightly covered over high heat until all the clams have opened. Be careful not to overcook or the clams will be tough. Discard any clams that have not opened. Ladle 8 clams per person into a soup plate and serve with a cup of the broth and plenty of fresh Portuguese bread.