Several dozen clams
White wine
Butter
Shredded Romano
Heat butter in hot skillet
– Add a bit of olive oil to keep butter from burning
Chopped or shaved garlic
Deglaze with white wine
Add clams into skillet
Clams should be closed
If they are opened, force it closed
If it stays closed, it is still alive
If it does not, discard it.
Cook only about 5 minutes
Sprinkle with Romano, salt and pepper
Serve hot with garlic bread
