Basque Steamed Clams
4 quarts clams
4 cloves garlic, minced
1/2 onion, minced
1 tbsp parsley, minced
1 tbsp olive oil
1/2 cup dry white wine
1/2 cup water (or additional clam liquid)
1/4 tsp black pepper, freshly ground
Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minutes, or until clams are opened. Discard any unopened clams. Serve hot in individual bowls; pour pot liquor over clams. Serve with thick slices of french bread to sop up juice and a green salad.
Yield: 8 serving