Steamed Clams

              2 lb    Manilla Clams

             ½ lb    Butter

       3 cloves    Garlic, minced

                  3    Large Shallots, minced

            1 tsp    Red Chile Flakes (optional)

            2 tsp    Fresh Parsley, chopped (or other herb of your choice)

         2 cups    White Wine, dry

                        Ground Pepper

 

Soak clams in water, scrub shells with stiff brush if necessary.

 

Meanwhile in 6 quart sauce pan with tight-fitting lid, sauté garlic, shallots and red chili flakes in butter until translucent.  Add drained clams, white wine, parsley and pepper.  Cover with lid.  

 

Stirring frequently, steam until clams are open.

Serve in juice with melted butter on the side and crusty bread.