Clams Italiano

1/2 Cup Butter
5 Cloves Garlic, minced
2 Cups Dry white Wine
1 Tablespoon dreid Oregano
1 Tablespoon Parsley
1 Teaspoon Crushed Red Pepper (optional)
36 Small Clams in shell, scrubbed

1. Melt butter in a large skillet over medium heat. Cook garlic in butter
briefly. Stir in wine , and season with oregano, parsley, and red
pepper flakes.
2. Place clams in the wine mixture. Cover, and then steam until all the
Clams have opened; discard any that do not open. Serve in a soup
bowls, and ladle broth generousley over them.