Clams & Garlic Sauce

Adapted from Scott Ure's recipe on Allrecipe.com

150 small clams in shell, scrubbed, clean, and de-sanded

3 tablespoons extra virgin olive oil

8 cloves of garlic

2 tbsp lemon grass (use a rasp to grate it)

1 tbsp fresh ginger (use the same rasp to grate)

1 1/2 cups of white wine (i used a pinot grigio because i had it on hand)

6 tablespoons butter (unsalted)

1/2 cup chopped fresh Italian parsley (i'd stick with italian parsley as opposed to regular parsley...italian parsley has this wonderful lemony taste to it!)

In a large pot heat oil over medium heat. Add garlic & ginger and saute until fragrant. I don't know why but I chose to add the lemon grass last. No reason. Just because I felt like it.

Moving right along, add the wine and boil until it is reduced by 1/2 it's original volume.

Add clams, cover, and steam until the clams partially open. Add butter, cover and cook until most of all the clams have opened. discard any that do not open. sprinkle with parsley (and cilantro if so desired). You can throw this over pasta or just sop up the juices with some french bread!