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If you like clams -
Really easy. Get little necks. Saute garlic and crushed red pepper in olive oil until the garlic is soft, do not let it get brown. Throw in the clams, fresh parsley and white wine. Cover. Stir occasionally. Clams are done when they open. Serve in a bowl with plenty of the juice. Pair with fresh garlic bread for dunking. The girls go wild for these when I go down the beach. Great appetizer.
Make sure you soak the clams before you cook for a few minutes in cold water, dump and repeat so they spit out any sand.
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