Steamed Clams With White Wine And Garlic

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4 tablespoons unsalted butter

2 tablespoons olive oil

1 small-medium sized shallot (chopped finely)

3 large garlic cloves (chopped finely)

1 teaspoon red pepper flakes (optional for heat)

1 ½ cups white wine

2 pounds clams (littleneck, or manilla clams, cleaned and scrubbed)

Juice of 1 lemon

Small bunch of fresh parsley leaves (roughly chopped)

Begin by heating a large skillet or pot over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
Add the chopped shallots and saute for cook for 2-3 minutes, until shallots just change color but not browned. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
Pour in the white wine and cook for another 30 seconds to 1 minute to reduce the wine slightly. Then add in the cleaned clams and give everyone one good stir.
Cover the skillet or pot with a lid, leaving a small opening so the alcohol can cook off. Cook clams until they all just open, about 7-9 minutes.
Once done, turn off the heat and add the fresh lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.