Ingredients
- 1/2 cup butter
- 5 cloves garlic, minced
- 2 cups dry white wine
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon crushed red pepper flakes (optional)
- 36 clams in shell, scrubbed
Directions
- Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
- Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.
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