Basque Steamed Clams

Ingredients 4 quarts cherrystone clams 4 cloves garlic, minced 1/2 onion, minced 1 tbsp parsley, minced 1 tbsp olive oil 1/2 cup dry white wine 1/2 cup water (or additional clam liquid) 1/4 tsp black pepper, freshly ground

Instructions Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minutes, or until clams are opened. Discard any unopened clams. Serve hot in individual bowls; pour pot liquor over clams. Serve with thick slices of French bread to sop up juice and a green salad.

Yield: 8 servings

Contributed by Edit

Community content is available under CC-BY-SA unless otherwise noted.