My husband Paul likes to prepare this dish. It is light and delicious, low in calories and feeds a crowd. For 6 to 8 guests we usually buy a bag of 50 clams. You can cook them in a large pan either on your barbecue or on the stove. Here we used a large paella pan.

You will need:
– 1 bag of very fresh little neck clams
– 4 cloves garlic, chopped, not crushed
– 4 pinch of red pepper flakes
– 5 tbsp. olive oil
– 1 good cup of dry white wine
– 1 squeezed lemon juice
– To garnish: 2 tbsp. Italian parsley

– Mix everything except the parsley and put in the pan
– Heat it, throw the clams, and cover
– Check regularly, once the clams are open, the dish is ready
– Before serving, add the chopped parsley

Serve with baguette or any crusty bread to enjoy the sauce. We do not add salt, as the clams juice is salty enough