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2 pounds Manila, butter, or littleneck clams, shells well scrubbed under cold running water
1/4 cup extra-virgin olive oil
1 small bunch chives, minced
1 small clove garlic, minced
1 tsp. white wine vinegar
salt and freshly ground black pepper to taste
Preheat the oven to 450° F. Place the clams in a large, ovenproof baking dish. Bake until they open, 8 to 10 minutes. While the clams are baking, whisk together all of the remaining ingredients in a small bowl. Divide the sauce between 2 small dishes. To eat the clams, use a small fork to remove the clams from their shells; dip them into the sauce, and enjoy. Serves 4.
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