2 tablespoons thinly sliced shallots 1 cup dry white wine 1 teaspoon minced garlic Pinch of crushed red pepper flakes 2 pounds Manila clams 2 tablespoons butter, more if desired 2 tablespoons fresh Italian flat-leaf parsley Salt and pepper to taste

Step 1 In a large, heavy-bottomed sauce pan or small pot, combine the shallot, wine, garlic and pepper flakes over high heat.

Step 2 Bring the mixture to a boil, then reduce the heat to a simmer and cook 2 to 3 minutes to marry the flavors. Add the clams and butter, cover the pot and reduce the heat so the liquid gently steams.

Step 3Steam the clams until they have opened, 2 to 3 minutes, then sprinkle over the parsley and season to taste with salt and pepper. Discard any clams that do not open. Serve hot with toasted crusty bread.

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