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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Clams
Rinse the littleneck clams under cold running water. Scrub the shells to remove any sand and debris. Discard any clams that are open and do not close when tapped.
- 2
- 3
Add Clams and Wine
Add the cleaned littleneck clams to the pot. Pour in the white wine and sprinkle in the red pepper flakes. Stir gently to combine.
- 4
Steam the Clams
Cover the pot with a lid and allow the clams to steam for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
- 5
Finish with Herbs and Lemon
Once the clams are opened, remove the pot from heat. Stir in chopped fresh parsley and the juice of one lemon. Season with salt and black pepper to taste.
- 6
Serve
Transfer the clams and broth to a serving dish. Serve hot, with crusty bread on the side to soak up the delicious broth.