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- In a large pan, heat oil over medium heat; add garlic, half of the parsley, chopped onion, bell pepper and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat.
- Add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
- Sprinkle the remaining parsley.
- Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.