Ingredients

  • 4 qt Cherrystone clams
  • 4 Cloves garlic, minced
  • 1 Onion, about 1″ in diameter, minced
  • 1 tb Parsley, minced
  • 1 tb Olive oil
  • 1/2 c Dry white wine
  • 1/2 c Water (or additional clam liquid)
  • 1/4 ts Black pepper, freshly ground

Directions

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.