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Here is your recipe from the USO thread. It is almost close to my favorite recipe at a restaurant back home. I believe the clams are steamed in broth, and more wine is used. The garlic is thinly sliced, and there is some seasoning but not oregano. I do think there is a hint of white pepper. Everyone I dined with at lunch since the restaurant opened went crazy over this delicious broth..The sourdough kept coming as we dipped. The clams were served in shell in a bowl in the broth.

Clams Italiano

36 small clams in shell, scrubbed
5 tbls clarified butter
5 cloves garlic, minced
1/4 cup dry white wine
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes

1 In a large frying pan, melt butter over medium heat. Add garlic, and saute briefly. Stir in wine, oregano, and parsley. Stir in crushed red pepper.
2 Lay clams in the broth mixture, and cover. Steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

These clams are steamed in wine, butter, and spices. When the clams are gone, dip Italian bread in the broth. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 30 Minutes. Makes 6 servings. 286 posted on 11/18/01 9:05 AM Pacific by carlo3b [

Cuban Crusty Bread
(for bread machine)
This is like French bread, but dense and crusty, great for dipping in seasoned oil, pasta sauce, or Clam broth.

Small loaf
2/3 cup water
3/4 tsp. sugar
1 1/2 tsp. salt
1 1/2 cups bread flour
1 tsp. yeast

Large loaf
1 1/3 cups water
1 1/2 tsp. sugar
1 Tbs. salt
3 cups bread flour
2 1/2 tsp. yeast

Put all ingredients in machine in the order suggested by your machine's manufacturer. If you have a French bread or crusty cycle, select that; if not just use the medium cycle. If you wish, as I do...LOL, you can take out the dough after the kneading cycle, and form it in a round loaf shape, or two loaves (careful, it bakes in a shorter time). Allow to rise until double in size. Bake at 375F, misting with salted water every 15 minutes, until golden brown, and oh so crusty!!