Wine and Butter Steamed Clams

1. In a large sauté pan over medium heat, melt the butter. Then add the garlic, chili and lemon zest and sauté for 2 minutes over medium heat. Add the wine and simmer another 2 minutes.
2. Add the clams and add the lid to the pot. Steam the clams for about 3 minutes or until they are all steamed open.
3. Transfer the clams with a slotted spoon to a large serving bowl. Discard any that didn’t steam open. Boil the remaining broth over high heat for a couple minutes. Add the fresh parsley and a sprinkle of kosher salt and pour the broth over the clams.
4. Serve immediately with grilled bread.