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Bring wine, garlic and red pepper to boil in large pot. Add clams, cover and steam until clams open, about 8 minutes. Discard any clams that do not open. Using tongs, transfer clams to bowl. Add cilantro to cooking liquid. Season with salt and pepper. Pour liquid over clams. Serve with bread. Per serving: 149 Calories; 2g Fat (12% calories from fat); 22g Protein; 5g Carbohydrate; 58mg Cholesterol; 97mg Sodium Suggested Wine: Vin Gris de Cigare - Bonny Doon Vineyard NOTES : Serve with plenty of crusty French bread for soaking up the broth. Recipe by: Bobby Flay Posted to EAT-L Digest by Betsy Burtis
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