Zuppa di Vongole

Thoroughly clean the Fresh clams by rinsing them under cold running water. Discard any clams that are open and do not close when tapped.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat.

Add the sliced Garlic and Red pepper flakes to the pot and sauté gently until the Garlic is fragrant and lightly golden, about 2-3 minutes. Do not let the Garlic brown.