Recipe ingredients and directions:

 Yield: 6 servings

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

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.

Category: Basque Recipes