Thank you, Uncle Pat, for this recipe. My Dad LOVED it. 2 dozen little neck clams
enough chicken broth to almost cover clams
2 stalks celery, chopped
1/2 vidalia onion, chopped
2 large cloves garlic, chopped
3 jalapenos, sliced into rounds (optional) or 2 tsp crushed red chilies (optional)
1/2 cup white wine
2 tbsp butter
Scrub the clams clean, discard any that are cracked or open. Throw all ingredients into a pot and cook 'till the clams open. Very easy!
The jalapenos I used were from my garden and it's been a relatively wet summer season so there wasn't very much heat in the dish. It did look pretty :). If you want it spicy throw in your choice of hot pepper or the crushed chilies. My Dad also suggested putting some okra in there if you're an okra fan.
