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    from "Louis Osteen's Charleston Cuisine" by Louis Osteen

    In our relatively warm Southern waters, we do not have the soft-shell clams found along Northern coastlines, but this quick and easy dish will rival any found north of the Mason-Dixon line. (And it works just as well with Northern clams.)

    Serves 4

    1/4 pound plus 1 tablespoon unsalted butter
    4 tablespoons very finely minced garlic
    2 cups finely sliced scallions, white and green parts
    2 teaspoons crushed red pepper flakes
    1 cup dry white vermouth
    3 pounds littleneck clams, scrubbed and dried
    1 cup roughly chopped fresh Italian parsley
    A heavy-bottomed pan large enough to hold all of the clams

    Print recipe

    1.Put 1/4 pound of the butter in the pan and heat over medium heat until hot but not smoking. Add the garlic, scallions, and red pepper flakes. Cook for 3 minutes, stirring occasionally, being careful not to let the garlic burn.
    2.Add the vermouth, raise the heat to high, and cover the pan. Bring the mixture to a rapid boil and add the clams. Cover and continue to cook at a rapid boil, stirring occasionally. When the clams begin to open, which can be in as little time as 1 minute, remove the open ones as quickly as possible in order not to overcook them. (All of the clams should be cooked in no longer than 7 to 8 minutes.) Reserve the pan juices, including the garlic, scallions, and red pepper flakes.
    3.Divide the clams equally among 4 bowls or place on a large platter. Add the parsley and remaining tablespoon of butter to the pan juices. Stir well to combine. Spoon the mixture over the clams. Serve immediately.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
      Martini & Rossi Vermouth Extra Dry - $7.99/ea plus tax
      Wild Local Littleneck Clams - $0.49/ea
      Italian Parsley - $1.99/ea
     Farm Fresh
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Garlic - $3.99/lb
     Farm Fresh, Med
      FreshDirect Crushed Chili Peppers - $3.59/ea
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