Steamed Clams - cooking recipe

Ingredients

4 lb. clams, soaked in cold water 1 hour
4 cloves garlic, chopped
2 Tbsp. chopped fresh rosemary
pinch of red pepper flakes
juice of 1 lemon
1/4 to 1/2 c. Chateau Ste. Michelle-Sauvigon Blanc
2 Tbsp. olive oil

Preparation

Combine all ingredients in a large kettle with lid.
Cover and cook over high heat for approximately 7 minutes or until clams open.
Shake pot occasionally like you would popcorn.
Serve with pasta and garlic bread.