When you buy clams, be sure all the clams are tightly closed; otherwise you need to throw the unopened ones later in the cooking process. Today I am going to make a great appetizer dish, clams in garlic and white wine sauce. This dish is so simple and rich, the resulting sauce is better than the clams themselves.
2 tablespoon extra virgin olive oil (or butter)
6 garlic cloves, smashed
1/3 cup Italian parsley, chopped
1/4 teaspoon hot pepper flakes
1/2 cup dry white wine
2 lb fresh clams
1 red onion; chopped
1 small red bell pepper thinly chopped
1 green chili (optional)
1.In a large pan, heat oil over medium heat; add garlic, half of the parsley, chopped onion, bell pepper and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat.
2.Add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
Sprinkle the remaining parsley.
3.Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.