This is a bit more complicated than the steamed clams we had in Ocean City, but not by much. You can also use this preparation for mussels.
3 dozen littleneck or other small clams, scrubbed
1/2 cup chopped fresh Italian parsley
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried crushed red pepper
1 cup white wine
Place all ingredients in a large pot over medium-high heat and cook until clams begin to open, 8 to10 minutes.
