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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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