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Category : Regional Cuisine
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Comment(s) : 0

Recipe

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.



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