Ingredients
- 4 cherrystone clams
- 4 garlic (cloves)
- 1 onion
- 1 in diameter
- 1/2 c water
- 1/2 c dry wine (white)
- 1 tb olive oil
- 1 tb parsley
- 1/4 ts black pepper
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.
