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Ingredients
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Clams
Broth
Garnish
Method
Preparation
- 1
Clean the Clams
Rinse the littleneck clams under cold running water to remove any sand or grit. Scrub the shells with a brush to ensure they are clean. Discard any clams that are open and do not close when tapped.
Cooking the Broth
- 2
- 3
Add Wine and Broth
Pour in the white wine and vegetable broth. Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes to reduce slightly and enhance the flavor.
- 4
Add Clams
Add the cleaned littleneck clams to the pot. Stir in the chopped parsley, red pepper flakes, salt, and black pepper. Cover the pot with a lid and cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
Serving
- 5
Plate the Dish
Using a slotted spoon, transfer the opened clams to a serving dish. Drizzle some of the broth over the clams and garnish with lemon wedges. Serve immediately.