Ingredients
3-4 pounds clams
2 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems
2 cloves garlic, lightly chopped
1/2 bottle dry white wine
1/4 teaspoon red pepper flakes
Preparation
In a steamer pot or a large kettle, melt butter; saute onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).
Serve clams and broth over pasta.
