- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ¾ cup white wine
- 2 pounds littleneck clams, cleaned + scrubbed
- fresh parsley
- 1 lemon, cut into quarters
- Crusty baguette, sliced
Check clams and discard any that are not closed (tap any that are open on the table; if they close within a few minutes of tapping, you can still use them). Wash and scrub the clams.
Melt the butter in a Dutch oven (or pot with a tightly fitted lid) over medium heat. Once the foaming subsides, add the garlic and red pepper flakes and sauté 2 minutes.
Add the wine and simmer for about 30 seconds – just until the alcoholic bite burns off (there should still be liquid in the pot though!)
Add the clams and cover the pot with a lid. Steam 5-10 minutes, or until the clams have opened. Discard any clams that are still closed.
Top with parsley, a squeeze of lemon, and grilled bread to soak up all the sauce!
This recipe will serve 2 for dinner when served with bread or pasta or will make 4-6 appetizer-sized servings.