1/4 c. olive oil
1/2 c. beer
1 head garlic, minced
1/2 tbsp. crushed red pepper
1/4 c. minced fresh parsley
30-50 little necks (smallest possible)
1 loaf hard crust bread (cut into pieces)

Wash little neck thoroughly in cold water; drain and place in 10 quart stock pot. In a medium bowl, mix olive oil, beer, garlic, pepper and parsley; mix well. Pour mixture over little necks and steam until little necks open. Serve with plenty of bread.