- 2dozen littleneck clams, well cleaned
- 4tbsp extra virgin olive oil
- 1/4cup onion, minced
- 2cloves of garlic, minced
- 1/2tsp flour
- 1inch piece of dried chili pepper
- 1/2cup white wine
- 3 tbsp minced parsley
- Salt and pepper
Heat the olive oil in a skillet. Cook the onion, garlic and chili pepper on medium heat until onion is translucent.
Add the flour and stir until it is dissolved. Add the wine and stir.
Bring the heat to high, then add the clams and 2 tbsp of parsley. When clams open, move to bowls and cover with sauce.
Salt and pepper to taste and sprinkle with remaining parsley. Serve with good crusty bread to sop up the sauce.