Preheat the Wok on the STŌK Grill to medium heat, between 300°F-350°F.
If using the STOK® Tower, click here for heating tips.
Place clams in large bowl. Add the salt and cover with cold water. Allow to sit in the water for 10 minutes to get all of the sand out. Discard any clams that are not tightly closed.
Pour clams into a colander and rinse.
Add the clams to the preheated Wok and cook. As soon as the clams begin to open, pour the wine into the Wok.
After about a minute, remove the clams from the Wok. Transfer the clams to a large serving bowl. Remove and discard any unopened clams.
Allow the wine to continue cooking, reducing to half the original amount. Use the STŌK Insert Removal Tool to remove the Wok from the grill. Pour the reduction over the clams and serve with crusty bread for dipping into the sauce.
