• 5 tablespoons salted butter
• 1 tablespoon garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 cup white wine
• 1 tablespoon lemon juice
• 3 dozen little neck clams, rinsed and 
• scrubbed
• 1/3 cup fresh Italian parsley, chopped
• Wedges from 1 lemon for garnish, if desired 
• First clean clams.  To me nothing ruins a clam recipe faster than sandy clams!

Scrub clams gently and place in a large bowl of clean, cold water. Soak clams for 20 minutes in fresh water just before cooking. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells.  After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. I change the water 2-3 times until there is no longer sand in the bottom of the bowl. Discard any broken clams.

In a large skillet (that has a lid), melt 2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant.

Add wine and lemon juice. Bring to a boil.

Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.

Discard any clams that do not open. Sprinkle evenly with parsley.  Serve with melted butter, lemon and some crusty bread.  These are also great over pasta.