Steamed Clams

2 lbs small clams, shells scrubbed
1T olive oil
1 T butter
2 T chopped garlic, 1/4 c Italian parsley, chopped, and 1 t crushed red pepper
OR 2 T chopped garlic, 1 T chopped fresh ginger, and 1/4 c cilantro, chopped
1/2 c white wine or water
5 oz thin spaghetti
1 lemon

Heat oil and butter over medium heat in a large shallow pan. Add garlic, pepper and parsley or garlic, ginger and cilantro. Cook until garlic is soft (1 - 2 min)

Add clams, wine or water and 1/2 lemon cut in wedges and squeezed. Cover pan and cook until clams open.

Meanwhile bring a pot of water to a boil. Add pasta and cook al dente. Serve clams and cooking liquid with lemon wedges.

Makes 2 - 4 servings.

Notes:

In March or April the first clam tides get us down on the beach with a shovel and bucket. We dig up the clams, bring them home and let them soak in salt water sprinkled with corn meal for 24 hours. Then pull out the smallest ones to use for this dish. I love serving these over angel hair pasta with lots of crusty bread for dipping in the cooking liquid.