4 cherrystone clams 4 garlic 1 onion 1 in diameter 1 tb parsley 1 tb olive oil 1/2 c dry wine 1/2 c water 1/4 ts 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.