4 tablespoons light olive oil
5 cloves garlic minced finely
3 tablespoons dried Italian seasoning
2 cups water
2 cups white wine(I use Riesling)
100 little neck clams scrubbed clean
4 tablespoons salted butter
Put the oil in a large pot and heat , add the garlic and sweat lightly , add the Italian seasoning and stir for 45 seconds roughly . Add the butter and stir to melt . Then add the wine and the water . Bring to a boil . Add the clams , stir and cover . Wait about 8 minutes after the liquid comes back to a boil and check that the clams are opening , if none are open , wait a few more minutes . Once they start to open the rest will open quickly . Do not over cook them , once they are open take them out and place in a large metal bowl . Reserve the broth for dipping the clams into . My kids tare these up every time I make them
