We used to dig for clams at low tide, on west beach in the Sunshine Coast but currently we get them from Taylor Shellfish Farm. It is one of our summer favorites, clams and dinner outside even better at the beach.
2 pounds small clams, cleaned
1 cup dry white wine, ( or beer or bottled clam juice)
3 Tablespoon butter
2 Tablespoon olive oil
2 cloves garlic, minced
1 shallot, minced
2 teaspoons grated lemon zest
pinch of red pepper flakes
1/4 cup chopped parsley, (or cilantro, basil, or combination)
extra chopped herbs to garnish
In a large pan combine the wine, butter, olive oil, garlic, shallots, lemon zest and red pepper flakes. Bring to a simmer over medium-low heat and cook for 1 minute.
Add the clams and herbs to the pan. Cover and cook until clams open, about 5 minutes. Discard any clams that have not opened.
Spoon the clams and broth into serving bowls and sprinkle with herbs to garnish.