Clams #2

And a big loaf of bread...

Prep the clams - clean the clams (wash the outside of the shell), then place in a bowl with cool, salted tap water (should taste like the ocean)...Let it sit until you're ready to cook.

In a shallow pan (preferably one with a lid), saute whole garlic cloves (2) in olive oil. Add in 2 medium chopped & seeded tomatoes and a pinch of red chile pepper flakes. The pan can sit like this (turn off the heat) until you're ready to eat.

Have 1/2 C of white wine (or sake with lemon juice would work too) ready. Heat the pan, add in the cleaned clams, add in the wine, cover and steam until the clams open - small clams will open very quickly 3-5 minutes, large clams can take 10 minutes.

When all the clams are open, remove to a large serving bowl. Turn the heat to high and reduce the cooking liquid...Taste, season with salt & pepper, add in a pat of butter, sprinkle in herbs (parsley or basil or both) and pour over the clams.

Serve immediately...Nothing like bread to soak up all those yummy juices!