Steamed Clams
| 1 lb | clams - nz cockles, venus or manila - washed |
| 1 cup | white wine |
| 1 tbsp | garlic - shaved or minced |
| 2 tsp | parsley - chopped |
| 1 pinch | chili flakes |
| to taste | black pepper |
| 3 tbsp | butter |
Instructions:
Start with a hot pan. Add tbsp of olive oil. Add clams and sauté for 2 minutes. Add garlic and sauté until toasted. Deglaze with white wine, season with chili flakes, and pepper. Do not salt as clams are naturally salty. Cover and simmer for 6-7 minutes or until clams have opened. Finish with butter and chopped parsley.
Serve with lemons and bread.
Note: Clams contain sand and sediment. To remove most of this, soak clams in cold fresh water for 10-15 minutes. Clams will expel most of what sand they contain.
