Description

Steamed Little Neck clams in a garlic broth with fresh herbs and bread.

Ingredients

• 12  Each Little Neck Clams
1
• 3  Each Garlic Cloves, sliced
2
• 1/4  Cup(s) White Wine
3
•  Pinch Red Pepper Flakes
4
• 3  Each Basil Leaves, roughly chopped
5
• 6  Fluid ounce(s) Chicken Stock or Clam Juice
6
• 2  Table Spoon(s) Olive Oil
7
•  Pinch Black Pepper
8
• 1  Tea Spoon(s) Parsley, chopped
9
• 2  Each Garlic Bread, sliced
10

Directions

1. Rinse the clams with cold water and dry
2. In a large pan, heat olive oil on high, add the garlic, being careful not to burn it
3. Once garlic is just starting to turn light brown, add clams
4. Let clams sit in the pan for about 30 seconds then hit with white wine, red pepper flakes and basil
5. Add the chicken stock and cover pan, let steam for 5 to 6 minutes (the clams will open when ready and their natural juice will be incorporated into the broth)