The Chopping Block

16oz. Chicken or fish broth
1 C White wine
20 Little neck clams
1 T Saffron
1 t Chili flakes
2 Shallots, minced
2 Cloves garlic, minced
1 T Butter
¼ C Fresh parsley, chopped
Salt & pepper

· Fill a large bowl with cool water, ½ C flour, and clams let sit about 10 minutes. This will make the clams spit out any remaining sand.
· Drain water and add clams to fresh cool water while you make the broth
· For broth, saute shallot, garlic and butter in a stockpot with a pinch of salt and pepper. Add wine and reduce by half, then add broth, saffron, and chili flakes, simmer 10-20 minutes so saffron can release its color and flavor.
· Add clams and cook about 5 minutes, or until all of the shells are open
· Serve in soup bowl with garnished with fresh parsley
· Sourdough bread optional
· Warning: If some of the shells do not open discard those clams they are bad