Ingredients

1 dozen little neck clams scrubbed clean
1 small onion finely diced
1 medium sized new potato
4 Garlic Cloves thinly sliced
1 /2 cup dry white wine
5 sprigs of Italian (flat) Parsley chopped (stems removed)
4 Garlic Cloves
2 T. Olive Oil
2 T butter
1 crushed red chili pepper seeds removed
Salt and Pepper
1/2 freshly cut lemon

Clean and dice the new potato. Par boil the diced potato in salted water leaving them still firm. They will be finished with the clam. Note: Do not salt the clam broth since enough salt should be released from the clams during cooking.

Heat the olive oil in a medium size pot. Add the onions and cook till translucent. Add the garlic and crushed red pepper and continue to cook another minute. Do not let the garlic brown. Add the clams, then the white wine. Cover the pot. Cook 7 minutes. After about 5 minutes check and pull out any open clams to an empty pot or bowl. Continue to watch and pull out clams as they open. Add the cooked potatoes and any liquid from the clams to the broth and vegetables. Continue to cook on a medium flame till a desired consistency in the broth is achieved. Season with pepper. You should not need salt. Add the parsley and swirl in the butter. Add freshly ground pepper. Add additional lemon juice to the sauce or clams if desired.

Plate the clams 6 per person. Add the broth and potatoes on top of the clams -- See photo above.