Ingredients
- 3 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic minced
- 1/4 teaspoon salt
- 1 cup dry white wine
- 4 pounds littleneck clams scrubbed
- 1 medium lemon juice
- Freshly ground black pepper
- 1 cup fresh basil or parsley leaves and fine stems thinly sliced
- 1 medium lemon cut into wedges
- Sliced crusty bread such as ciabatta
- Melt the butter in a large pot, Dutch oven or wide skillet with a tight-fitting lid over medium heat. Add the pepper flakes, garlic, and salt, and cook until fragrant, about 30 seconds. Pour in the wine and raise the heat until it comes to a simmer (avoid a boil). Add the clams, cover, and adjust heat to maintain an active simmer. Cook until the majority of the clams open, about 6 to 9 minutes depending on the size of the clams. Give the pot a good shake about halfway through to move the clams around. Discard any that don’t open
- Remove from the heat. Stir in the lemon juice, adjust the seasoning with salt and pepper as needed, then top with most of the herbs. Ladle the clams into bowls. Pour the remainig liquid over the clams and sprinkle with the remaining herbs. Serve with lemon wedges, crusty bread, and the remainder of the wine.
