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Steamed Clams

2 lbs fresh clams
1 tablespoon kosher salt
12 cup white wine
1 shallot, coarsely chopped
red pepper flakes, to taste


Scrub clams with a small brush and place in a bowl with water to cover. Add salt and allow to stand for an hour, stirring clams around once or twice. (Gets rid of sand). Rinse clams and place in a shallow bowl with sides that will fit into steamer with an inch clearance for steam to circulate. Add white wine, shallot and red pepper flakes. When steamer water comes to a boil, time clams to steam 15-18 minutes or until shells open. Discard any clams that do not open. Remove clams from steamer and serve in individual bowls. Strain wine and shallot liquid through a filter or cheesecloth and pour over clams. Serve with hot garlic bread and a crisp white wine.

Source: www.food.com