Steamed Manila Clams with Garlic & White Wine

• 4 lb Manilla Clams, cleaned
• 1 cup Naked Grape Pinto Grigio
• 3 clove Garlic, fresh
• 3 tbsp Chives, fresh
• 2 small Shallots, diced
• 1 small Lemon, wedges
• 1 tsp Red Pepper Flakes
• 2 tbsp Olive Oil
• 2 tbsp Butter, Unsalted
• 1 loaf Baguette, toasted

1. Clean the clams thoroughly.
2. Set aside.
3. Combine the butter and olive oil in a large shallow skillet over medium heat.
4. Add the garlic, shallots and the red pepper flakes and cook for 2-3 minutes until garlic is fragrant but not burned.
5. Add the wine and increase the heat to medium-high to bring the wine to a simmer.
6. Add the clams, cover with the lid and cook for 5-7 minutes, stirring occasionally, until clams have opened.
7. Discard any clams that are still closed.
8. Add the chives and juice from the lemon wedges and give the pot a quick stir.
9. Transfer the clams and the cooking liquid to a large serving bowl and serve with pieces of toasted bread to soak up the cooking liquid.
10. Enjoy while still hot.

manilla clams, clove garlic, chives, shallots, lemon, red pepper, olive oil, butter

Taken from cookpad.com/us/recipes/352607-steamed-manila-clams-with-garlic-white-wine (may not work)