Serves: 2 (or one!) – easily multiplied
2 dozen littleneck clams
½ cup white wine
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
1. Wash and scrub clams in cold water removing any sand or mud.
2. Place all the ingredients except parsley into a medium frypan with a lid (include the juice and full fruit of the lemon). Cover and cook on high heat for 7 to 10 minutes, or until majority of clams open. Add fresh parsley and serve in one large bowl for sharing or individual once for a plated meal.
3. Make sure to have a crusty baguette to soak up all the delicious broth.