Garlicky Steamed Clams

(Adapted from a Cooking Light recipe)

Serves 2

Cooking Light suggests freezing leftover clam juice in ice cube trays.

1 tablespoon olive oil

3 garlic cloves, sliced

2 tablespoons finely chopped shallots

¼ cup plus 2 tablespoons dry white wine

2 tablespoons clam juice

½ tablespoon chopped fresh thyme (or ½ teaspoon dried)

1/8 teaspoon crushed red pepper

1¼ pounds small clams (such as Manila or littleneck), scrubbed

1 tablespoon butter

3 tablespoons chopped fresh parsley

2 slices of sourdough bread

1. Heat the oven to 400° to heat the bread.

2. Heat a large saucepan over medium heat. (I used a 4-quart pan.)

3. Add the oil and swirl it around. Add the garlic and shallots; cook for about 5 minutes, or until the shallots are soft.

4. Wrap the bread slices in foil and put them in the oven to get warm.

5. Turn the heat up to medium-high. Add the wine, clam juice, thyme, and red pepper and bring to a boil. Cover and boil for 3 minutes.

6. Add the clams. Cover and cook for 4 – 5 minutes, or until the shells open. Discard any unopened shells. (All of my clams opened.)

7. Stir in the butter and the parsley.

8. Serve in shallow bowls with the warmed bread.