Active Time
20 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: about 9 clams, about 1/4 cup liquid, and 1 bread slice)
Photo: Iain Bagwell

How to Make It

Heat oil in a large Dutch oven over medium. Add garlic and shallots; cook 8 minutes or until shallots are soft. Increase heat to medium-high. Add wine, clam juice, thyme, and red pepper; bring to a boil. Boil 3 minutes. Add clams; cover and cook 4 to 5 minutes or until shells open. Discard any unopened shells. Stir in butter and parsley; serve with bread and lemon wedges.

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