Ingredients
1 kg cherrystone clams
5 garlic cloves
1 large white onion
2 tbsp parsley
1 tbsp extra-virgin olive oil
1/3 cup white wine
black pepper
salt
Instructions
Finely mince the garlic, the onions, and the parsley.
Wash the clams thoroughly, discarding any unopened shells. Put the clams in a large kettle.
Add the olive oil and the wine. Season to taste with salt. Cover and cook over medium heat for
20 minutes.
Transfer to a serving bowl and sprinkle with freshly ground black pepper. Serve piping hot in
individual bowls with by pieces of crusty bread.