Instructions: Seafood Alternatives: live mussels, small lobster tails Scrub the clams; discard any that are not firmly closed or do not close firmly when rinsed or tapped. Layer the crab legs in a steaming basket and scatter the clams on top.

Combine the wine, pesto and lemon juice in a 4- to 6-quart pan; bring to a boil over high heat. Lower the steaming basket into pan; cover. Reduce the heat and simmer until about half the clams are open, 5 to 8 minutes. Add the shrimp and continue to steam until all clams are open and the shrimp are cooked through, 3 to 5 minutes more.

Divide the shellfish among wide, shallow bowls or rimmed plates. Pour some of the cooking liquid over each serving.

This recipe yields 2 to 4 servings.

Comments: The flavorful nectar released from clams as they open mingles with the steaming liquid to create a delicious sauce. Serve with thick slices of toasted French bread for sopping up every last drop.

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