The recipe is typical of one you might find in a Spanish tapas bar or restaurant. Tapas are small plates or appetizer-sized portions that make it conducive to trying lots of dishes.

I like to use steamer clams for this recipe, Manila clams also work well. You can even use this recipe to cook mussels, just pull of the beards before steaming.

Clam Tips:
To avoid sandy grit in your clams, put them in a large pot, sprinkle about a half cup of cornmeal over the clam and then just cover with ice water. Let sit for an hour or two. The corn meal helps filter the sandy grit out the clams' systems. Discard any clams that are opened and won't close before cooking.

After cooking, discard any shellfish that haven't opened.

Serves 2 to 4 (depending on whether you use the dish as a small appetizer or the main event)

Heat a large skillet over medium high heat. Add olive oil and sauté the garlic and onion until softened but not browned. Add clams and stir for 1 minute. Add wine, wine vinegar and crushed red pepper. Cover and cook about 3 minutes or until the clams have opened. Discard any clams that have not opened after cooking.

Remove the clams from the skillet with a slotted spoon. Add lime juice to the sauce and reduce by half. Stir in butter, parsley and clams. Serve with crusty bread for dipping in the sauce.