Instructions: To cook the clams:
Place the wine, water, chile flakes, and parsley in the bottom of a large stockpot and heat to boiling. Add the clams, stir with a wooden spoon, cover, and cook over high heat for 10 to 15 minutes or until the clams open. Discard any that do not open.

To make the chile butter:
Place all the ingredients in a saucepan and heat until the butter has melted and the oil is hot.

SERVING SUGGESTIONS: Serve the butter in small bowls to dip the clams, along with hunks of sourdough bread or bolillos (Mexican rolls) to sop up any excess chile butter.

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