Clams Italiano
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Steamer Clams are steamed in wine, butter and spices
  • 1/2 cup butter
  • 5 cloves garlic, minced
  • 2 cups dry white wine
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 teaspoon crushed red pepper, optional
  • 36 Foley Steamer clams in shell, scrubbed
Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine and season with oregano, parsley and pepper flakes.
Place clams in wine mixture. Cover and steam until all the clams have opened; discard any that do not open. Serve in soup bowls and ladle broth generously over them. Serve over linguine noodles or when the clams are gone, dip Italian bread in the broth.

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