With white wine and garlic
50 Clam Daddy Littleneck Clams
3 Tablespoons olive oil
6 – 8 garlic cloves, minced
1 tsp crushed red pepper flakes (optional, more or less depending on taste)
1-1/2 cups dry white wine
2 tbsp. butter
2 Tablespoons fresh chopped parsley (or TBS dry)
Rinse the clams well. Heat the olive oil over medium high heat in a large pot.
Add the garlic and crushed red pepper flakes if using. 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 until the clams start to open, about 5 to 7 minutes, give them a stir so they have room to open, add the butter and parsley and continue to cook until all the clams open (about 3 more minutes, be careful not to overcook them). All the clams should open but if a clam doesn’t open, try tapping on the shell.
Transfer the clams and broth to a large bowl and serve. Pass the Italian bread and Enjoy! (may also served over pasta)