5 to 6 dozen clams (small)
1/2 cup (1/2 stick) butter (salted)
2 tsp. olive oil
3 tbsp. minced garlic
1 large onion, chopped
2 small carrots. chopped
2 stalks celery, chopped (with leaves)
2-3 dashs red pepper flakes (depending on taste preference)
1 cup good white wine (Chardonnay)
2 cups chicken or vegetable broth
salt and pepper, to taste
drawn melted butter for clams
lemon wedges (if desired)

Wash clams to remove any leftover sand on the shells.

In a large sauté pan with lid over medium high heat cook butter, olive oil, minced garlic, chopped onion, carrots and celery until onions are transparent. Add salt, pepper and red pepper flakes to desired taste. Cook for approximately 10 minutes.

Add 1 cup white wine and cook for a couple minutes to blend flavor of wine. Add chicken or vegetable broth and clams and cover. Cook for an additional 10 minutes until all clams have opened. Discard clams that have not opened. Pour clams and broth into bowl and enjoy!

Note: May squeeze lemon wedges over clams if desired. Melt butter for clams as well if desired.

Any leftover broth is great to use for a Clam Chowder base the next day.

Submitted by: Diana Gregory