Long Neck Clams in a White Wine Sauce

So easy and so delicious!

Ingredients:
1 bag of clams (about 24)
1 lemon, quartered
3 cloves garlic, roughly chopped
3 tbs. fresh flat leaf parsley, chopped
3 tbs. onion, chopped
1 stick unsalted butter
1/2 bottle dry white wine
dash of red pepper flakes
Kosher salt and white ground pepper to taste

Soak clams for about 15 minutes in a tub of cold water and let all the grit fall to the bottom.
Meanwhile, melt butter in a high sided skillet.  Add onions and garlic and saute on low heat until translucent.  Add wine and bring to a boil.
Pick the clams out of the tub with your hand inspecting each one.  If you find one that is slightly open, tap on it and it should close.  If not, throw it out - it's dead. Put the clams in a strainer and give them one last rinse.
Once the wine has come to a boil, turn heat down to med-high, add clams and cover.  Cook until the clams start to open.  Start taking the open ones out and placing them in a separate bowl.  Continue to do this until all clams have opened.  If you find that some have not opened, you can continue to cook longer to see if they will open.  If not, throw them away - they are dead.
Add the parsley, red pepper flakes and lemon to the wine and continue to simmer until reduced by 1/2.  Use a wooden spoon to press on the lemon wedges to release their juice.  Add salt and pepper to taste.  Once the wine sauce has reduced by half, return the clams to the skillet and give them a quick toss. Once all the clams have had a chance to swim in the wine sauce, pour them out onto a serving platter and enjoy!