Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 onion, diced (1/2 cup)
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 cups clam juice
• 1 cup dry white wine
• 80 littleneck clams
• 2 tablespoons chopped fresh parsley
• 1 loaf crusty French bread

Instructions

1. In a large stockpot heat the olive oil over medium-high heat. Sauté the onions, garlic, and pepper flakes until soft.

2. Pour in the clam juice and the white wine and bring to a boil. Add the clams, shake the pot to distribute evenly, add the parsley and cover. Cook until the shells open, 7 to 10 minutes. Remove and discard any unopened shells.

3. To serve, divide and place clams in 8 serving bowls. Ladle the broth over the clams and serve hot with the bread.

Other Seafod Recipes

Clambake
Curried Mussels in Coconut Milk
Greens Salad
Peri-Peri Prawns
Poached Salmon
Salmon Cakes
Seafood Paella
Seafood Platters for Eight
Spicy Crab Rolls
Steamed Mussels