• 20 md Clams
  • 8 Cloves fresh garlic, minced
  • 6 tb Olive oil
  • 3 tb Chopped parsley
  • 2 tb Fine dry bread crumbs
  • Salt to taste
  • 1 c White wine or sherry
  • 1 Chile, chopped


Soak clams in salty water for 5 hours before preparing dish, and rinse. In a large pan, saute garlic in oil. Add parsley and clams; cover 5 to 10 minutes to open the clams. Once clams are open, add bread crumbs, salt, white wine and chile. Move pan back and forth for about 5 minutes over medium heat until sauce thickens.