Beach House Clams - Recipe
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Ingredients:

• 3/4 Cup Chopped Pancetta
• 3/4 Cup Chopped Roma Tomatoes
• 1/2 Cup Chopped Yellow Onion
• 2 dozen Fresh Little Neck Clams
• 4 cloves Chopped Garlic
• 3 Tablespoon Un-Salted Butter
• 1 Tablespoon Chopped Itailan Parsley
• 1 Tablespoon Olive oil
• 1 Teaspoon Grey Salt
• Pinch Crushed Red Pepper flakes (optional)
• 1/3 Cup A.Faustini Beach House # 34, Sauvignon Blanc
• 1 Lemon (Juice of)

In sauté pan, add olive oil and pancetta and render it down. Then add onion and cook until almost transparent, then add garlic. Add mixture into a roasting pan along with butter, lemon juice, grey salt, wine, clams, and red pepper flakes (optional).

Cover roasting pan with aluminum foil and place inside oven pre-heated at 425 degrees (you can also place on an outdoor grill). Allow 10-15 minutes cook time. As the first clam opens, add chopped tomatoes and cover for another 2-5 minutes. Once all of the clams open, remove from oven/grill place into large bowl and add chopped parsley. Enjoy

Also, great over linguine