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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Geminis
Servings: 6 Servings
4 quarts Cherrystone clams
4 cloves garlic, minced
1 onion, about 1 inch in diameter, minced
1 tablespoon parsley, minced
½ cup dry white wine
½ cup water, or clam juice
¼ teaspoons freshly ground black pepper
1 tablespoon olive oil
Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad.