1 T. Extra Virgin Olive Oil
\n4 cloves garlic, minced
\n3 shallots, finely chopped
\n3\/4 C. dry white wine
\n1\/2 tsp dried oregano
\n1\/2 tsp red pepper flakes
\n24 littleneck clams
\n2 T. chopped fresh parsley<\/p>\n
In a large skillet, heat oil over medium heat. Add garlic and shallots and cook 2 minutes stirring frequently, until the shallots are tender. Add wine, oregano, red pepper flakes, and salt. Bring to a boil and cook for 1 minute. Add clams to the skillet, cover, and cook 4 minutes just until the clams open up. With a slotted spoon, transfer the clams to 4 shallow soup bowls, discarding any clams that have not opened. Stir the parsley into the skillet and spoon the sauce over the clams.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. Extra Virgin Olive Oil 4 cloves garlic, minced 3 shallots, finely chopped 3\/4 C. dry white wine 1\/2 tsp dried oregano 1\/2 tsp red pepper flakes 24 littleneck clams 2 T. chopped fresh parsley In a large skillet, heat oil over medium heat. Add garlic and shallots and cook 2 minutes stirring frequently, until the shallots are tender. Add wine, oregano, red pepper flakes, and salt. Bring to a boil and cook for 1 minute. Add clams to…<\/p>\n