4 cherrystone clams 4 garlic 1 onion 1 in diameter 2 gr parsley 16 ml olive oil 120 ml dry wine 120 ml water 1 gr black pepper
Instructions
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.