1.   As soon as you remove the clams from the stove, carefully pour as much of the broth as you can into a tall, narrow container.

2.   Meanwhile, remove the clams from their shells, cover and refrigerate until ready to use.

3.   Remove clams with a slotted spoon and reserve, discarding any clams that do not open.

4.   Remove the clams to a side dish as they open.

5.   Remove clams with tongs.

6.   Using tongs, remove clams from saucepan.

7.   While the potatoes are cooking, remove the clams from their shells, discarding the shells and being careful to capture their juices in the bowl.