Garlic Steamed Clams

2 Tablespoons Extra Virgin Olive Oil

3 Tablespoons Minced Garlic

1/2 Teaspoon Crushed Red Chili Flakes

2 Teaspoons Lemon Zest

4 Teaspoons Lemon Juice

1 Teaspoon Sherry Vinegar

2/3 Cup Dry White Wine

50 Littleneck Clams, rinsed

Crusty Bread or Pasta for Serving

Heat oil in a heavy saucepan. Add garlic and chili flakes and cook on low until they start to sizzle. Add remaining ingredients.

Cover pan and cook on low until clams open, approximately 5 minutes. Remove from heat and keep covered. Enjoy clams with the broth immediately with a side of crusty bread or served over pasta.