2 pounds small Manila clams in the shell, rinsed

1 tablespoon minced garlic

1/8 to 1/4 teaspoon red chili flakes, depending upon the spiciness you like

2 ripe Roma tomatoes, chopped (about one cup)

1 teaspoon finely minced fresh rosemary

1/2 lemon, cut in 4 pieces

1/4 cup flavorful pale ale, such as Redhook India Pale Ale

2 tablespoons butter, cut in small chunks, or olive oil

1 large rosemary sprig (optional)

1. Preheat oven to 500 degrees

2. In a large bowl toss together the clams, garlic, chili flakes, tomatoes and minced rosemary. Transfer to a large heavy or cast iron skillet with an oven proof handle. Squeeze the lemon juices over the clams and drop the lemons into the pan. Pour the beer over the clams and scatter with the butter. Lay the Rosemary sprig in the center.

3. Place in preheated oven. Roast for 14 to 16 minutes until clams are all open and just done. (Discard the clams that do not open) Remove from oven and stir around with a large spoon. Serve in skillet on a hot pad or trivet - being sure to wrap handle with a cloth napkin or pot holder.

NOTE: Serve directly in the skillet in the middle of the table with lots of crusty bread for sopping up the flavorful broth that this makes in the pan.