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An instant summer classic to enjoy on your patio with friends!
1. Use a small brush to clean the clams thoroughly, and then give them a good rinse. Make sure you have them packed in ice to stay fresh.
2. Heat the butter in a large skillet over medium heat. Add the garlic, shallots, onion, red pepper flakes, and the fennel and cook for 2-3 minutes until garlic is fragrant but not burned.
3. Add the wine and increase the heat to medium-high to bring the wine to a hot simmer. Place bread in the oven to warm.
4. Add the clams, cover with the lid and cook for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
5. Add the chives, parsley, and lemon juice and give the pot a quick stir. Transfer the clams to serving dishes (we use soup bowls), then ladle the cooking liquid over them.
6. Fill your wine glass and enjoy!