Champagne Clams

Ingredients:
1 1/2-2 pounds little neck clams
10 cups cold water
1 TB kosher salt
4 garlic cloves minced
2 shallots minced
4 TB butter
3 TB olive oil
2-3 anchovy filets 
pinch red pepper flakes
3/4 cup brut sparkling wine or Champagne

Directions:
Scrub outside of little neck clams well under cold water.
Any clams that have chips-cracks-or are open throw away.
Place in a large bowl of cold water,
(where 1 TB of kosher salt has been whisked in and dissolved)
Make sure all the clams are submerged.
Let sit in water for one hour without disturbing.
This helps the clams get rid of any additional sand.

Turn to medium to medium high heat.
Melt the butter and olive oil together with the shallots and anchovies.
Cook until shallots are soft and anchovies have disappeared in the butter mixture.
Add in your garlic and red pepper flakes and cook until fragrant.

Without pouring clams out of bowl, carefully remove clams out of the water.
(I recommend using a slotted ladle)
Pour in champagne and cover letting clams simmer and open up!

Remove lid and turn heat down to medium low and simmer,
until liquid has slightly reduced.
Serve clams and their buttery juiciness!
Accompany with crusty grilled ciabatta bread.
Top with chopped fresh leaf Italian parsley and serve lemon wedges on the side.