Ingredients

3 pounds small hard-shell clams
3 tablespoons olive oil
6 to 8 cloves of garlic, minced
1/2 tablespoon crushed red pepper flakes
1-1/2 cups dry white wine
2 tablespoons butter
1/2 cup chopped fresh parsley

Cooking Instructions

Wash the clams with a stiff brush under running water to remove any sand and dirt from their shells. Place in a colander or bowl and keep in the refrigerator.

Heat the olive oil over medium heat in a large pot. Add the garlic and crushed red pepper flakes. Cook for about one minute, until the garlic is fragrant and tender but not browned. Add the white wine and simmer until the wine has reduced to about half of its original volume.

Add the clams, cover the pot, and cook, shaking the pot every so often, until the clams start to open. Add the butter and parsley and continue to cook until most or all of the clams open. Discard any that do not open. Transfer the clams and broth to a large bowl and serve.

Makes 2 to 4 servings

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recipe courtesy of elliemay.com