For the perfect meal, pair these Manila Clams with our Rutherford Hill Sauvignon Blanc.
- 4 dozen Manila Clams, cleaned
- 8 T Extra Virgin Olive Oil
- 9 cloves garlic, cut in half
- 2 T red pepper flakes
- 4 T parsley, chopped
Warm olive oil in a pot. Add garlic, salt and pepper. Toast garlic, add clams and cover. After 2-3 minutes, add water and parsley and cover. Continue to cook for 2-3 minutes, make sure all clams have opened and serve.