1 handful flat-leaf Italian parsley (stems and leaves separated)
1 tsp red pepper flakes
1 can beer (or substitute with 1 cup white wine)
Juice of 1 lemon
1 baguette, sliced
Extra virgin olive oil
1 garlic clove, peeled
Directions
Rinse the clams thoroughly under cold water, scrubbing the shells clean. Place them in a bowl of fresh cold water with 1 tablespoon of salt and let them soak for about 20 minutes to help purge any sand. Halfway through, switch out the water, add another tablespoon of salt, and continue soaking. After 20 minutes, give the clams one final rinse and set aside.
Place a throwaway aluminum pan on high heat on your griddle. Add the olive oil and butter, stirring until melted and combined. Add the smashed garlic cloves, the parsley stems, and the red pepper flakes. Cook for about 1 minute, being careful not to burn the garlic. Pour in the beer (or white wine) and bring it to a simmer. Add the clams to the pan and toss them to coat in the broth, then cover the pan with a dome and cook for 4 minutes. Remove the dome, toss the clams again, then add the chopped parsley leaves and the juice of one lemon. Cover once more and cook for another 4 minutes, or until all the clams have opened. Discard any that do not open.
While the clams are cooking, brush the sliced baguette with olive oil and toast on the griddle until golden brown on both sides. Once toasted, remove the slices and rub each one with the peeled garlic clove to infuse it with flavor.
Transfer the clams and their broth to a large serving bowl. Garnish with extra parsley and lemon wedges. Serve alongside the garlic-rubbed baguette slices for dipping into the flavorful broth.
