California Clam Bake

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1/2 cup dry white wine

10 sprigs fresh thyme 

2 sprigs fresh rosemary 

1 bay leaf 

1 tablespoon butter 

1/2 teaspoon kosher salt 

1 pound Peewee potatoes 

1 lemon, sliced into 1-inch rounds 

2 pounds cockles, New Zealand clams or other small clams

Crusty bread, for serving