• Cooking Time: 3 to 6
• 2 tbsp. butter
• 1 small white onion,chopped
• 4-6 parsley stems
• 3 cloves garlic, chopped
• 1/2 bottle dry white wine
• ½ teaspoon red pepper flakes(optional)
• Melted unsalted butter*
• Thick slices of French Bread

1. One hour before serving, scrub clams and rinse with water until free of sand (adding a little coarse kosher salt to the water will help to remove the sand from the clams).
2. In a large kettle or steamer, melt butter; saute onion and garlic until soft.
3. Add white wine and pepper flakes and bring to a slow boil.
4. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 3-6 minutes.
5. Over cooked clams will become rubbery.
6. Discard any clams that does not open.
7. Strain the clams through cheesecloth to remove any sand.
8. Transfer clams onto a plate and serve.

I know this is the steamed clam recipe, but if you never had freshly baked french bagette dipped in clam juice, you are in for a treat! Make sure you strain the clam juice with cheesecloth to remove sand before serving.