Steamed Clams with Guanciale and Sorrel

• 8 ounces guanciale
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, sliced paper-thin
• 1 teaspoon chile flakes
• 2 pounds Manila clams
• 1/2 cup white wine
• Juice of 1 lemon
• 5 sorrel leaves, cut into a chiffonade

1. In a large saucepan over medium heat, brown the guanciale to render some of the fat.
2. Pour off the fat and add the olive oil.
3. Add the garlic and chile flakes and cook until the garlic is soft and the chile flakes are toasted, 2 minutes.
4. Add the clams and increase the heat to medium-high.
5. Add the wine and cover.
6. After 5 or 6 minutes, check to see whether the clams have opened.
7. Discard any that have failed to open.
8. Add the lemon juice and toss.
9. Pile into a serving bowl and top with the sorrel.
10. Serve immediately.

extravirgin olive oil, garlic, chile flakes, manila clams, white wine, lemon, sorrel

Taken from www.epicurious.com/recipes/food/views/steamed-clams-with-guanciale-and-sorrel-383928 (may not work)