2 lbs littleneck clams
1 bay leaf
½ onion, chopped
3 garlic, sliced
¼ bunch parsley, chopped
2 cups white wine
1 lemon, juiced
1 tsp chili flake
4 tbsp butter
Heat large skillet or large stock pot over medium high heat.
Sweat garlic and onion until translucent, add bay leaf, add clams.
Cover and heat clams until things are sizzling again, about 2-3 mins.
Add wine and chili flake, turn heat to high and cover. Check clams after 4 mins, most if not all should be open by now. Simmer clams for one more minute, fish out clams that have opened using tongs, put into serving bowl. Making sure to discard the ones that have not opened
Swirl in butter to the liquid, as the butter melts, add clam wine-broth all over clams, taking care to save a couple of tablespoons of liquid in the pot to avoid any sand in your clams! Squeeze the lemon and enjoy! Serve with more lemons and some good bread.
*Note: Not all of these ingredients are necessary but they do make a tasty dish, all you need for a simple bowl of steamed clams, is wine (or water), lemon juice and maybe garlic!