I just picked up some fresh littlenecks from the farmers market yesterday (they are from Long Island). I steamed the clams in some wine in a stainless steel saute pan, and removed the clams as they opened. After all the clams were opened, I let the juice reduce down a bit for a few minutes. The strange thing is that the juice turned a weird, blue-ish type color. The juice tastes great and the clams are fresh, but the color is unappetizing. Anyone know why this would be? And can I still eat the clams?