Clams with Butter and Lemons
Rinse clams thoroughly and drain. Discard any opened clams. Peel onion, carrot and celery and dice finely. Heat 1 tablespoon of butter in a pan and saute vegetables briefly. Add wine and simmer briefly, add clams.
Simmer, covered, on medium heat for about 5-7 minutes. Discard all unopened clams and transfer into bowls. Drizzle with melted butter and garnish with lemon wedges. Serve.