Steamed Clams With Linguica

• 18 Cherrystone clams (more or less depending on size)
• 2 cloves garlic crushed and minced
• 1 shallot roughly chopped
• 1 plum tomoto roughly diced
• 2 sprigs fresh thyme
• dash of red pepper flakes
• few grinds of black pepper
• 4 oz. dry unoaked wine chopped parsley
• 1 tbsp butter
• Note: don't add salt - clams are loaded with salt water.

1. Saute garlic and shallots in olive oil until wilted
2. add the rest of the ingredients except butter and clams
3. saute until tomatoes start 2 wilt (2 minutes - high heat)
4. add clams and cover tightly
5. Cook until clams open up, stirring occasionally (6-8 miuntes)
6. toss out clams that don't open
7. Remove clams to serving dishes, add butter to "sauce"
8. add 75% of parsley. Spoon sauce over clams and garnish with the remaining parsley
9. Serve with a salad and crusty french bread to sop up the sauce.

cherrystone clams, garlic, shallot, thyme, red pepper, black pepper, parsley, butter, salt

Taken from www.epicurious.com/recipes/member/views/steamed-clams-with-linguica-50017918 (may not work)