Broth

1 ¼ sticks of unsalted butter | 2 large cloves of garlic | About ¼ to ½ c flat leaf parsley | 1 shake red pepper flakes | 2-3 c chicken stock | ½ to 1 c pinot grigio (dry white wine) | Pepper to taste

Clams

1 bushel (50-count) little neck clams, cleaned and washed (soak in salt ice bath to remove grit)

Melt butter on low to medium heat in medium to large pot. Add minced garlic, parsley and red pepper flakes. Add stock and wine and simmer 8-10 minutes. Add prepared clams and btb rts with lid on – each batch 8-9 minutes – removing clams as they open. Ladle broth over clams and add a bit of parsley to serve.

Talk about how delicious they were for hours so you can relive the experience. Maybe add the recipe and the pic he took to the blog. 🙂