Simple Garlicky Clams with Lemon and Parsley

• 5- 1/2 Tablespoons Butter Or Olive Oil
• 1/4 teaspoons Hot Red Pepper Flakes
• 2 cloves Garlic (large), Minced
• 1/4 cups Dry White Wine Or Dry Vermouth
• 2 whole Dozen Littleneck Clams, Rinsed Thoroughly In A Sinkful Of Cold Water
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Minced Fresh Parsley

1. Heat butter, pepper flakes, and garlic in a large (11- to 12-inch) deep skillet (the wider the skillet the more evenly the shellfish cook) over medium-high heat.
2. When garlic starts to sizzle and turn a little golden, add wine and clams.
3. Increase heat to high, cover, and steam, shaking pot occasionally to promote even cooking, until clams open, about 5 minutes.
4. Reserving liquid in pan, divide clams between 2 soup plates.
5. Squeeze lemon juice into shellfish liquid and stir in parsley.
6. Pour a portion of sauce over each portion of clams and serve.

red pepper, garlic, white wine, littleneck clams, lemon juice, parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/simple-garlicky-clams-with-lemon-and-parsley/ (may not work)