Place fresh clams in a large bowl and season with garlic, pepper flakes, preserved lemon and a pinch of salt, tossing well to coat.
Position oven rack so roasting pan will sit in the center of oven. Preheat oven to 500 F.
Combine olive oil and wine in roasting pan; place on stovetop over medium high heat and bring to a simmer. Add clams and cover pan with foil. Roast in oven, 7-8 minutes. Remove pan from oven; stir in parsley and dot with butter. Return to oven, uncovered, and continue roasting until clams open, another 6-8 minutes. Remove and discard all unopened clams.
Remove pan from oven. Divide clams between 4 large soup bowls. Ladle broth over the clams. Serve immediately with bread. Lots of crusty bread will help sop up the juices.
Recipe provided by: Chef Shellie Kark, KitchenCUE
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