Marinated Clams
2 pounds shelled clams
2 onions, minced
2 cloves garlic, crushed
1/3 cup olive oil
5 tbsp chopped parsley
2 tbsp lemon juice
1/2 tsp salt
1 tsp pepper
1 small head lettuce
2 hard-cooked eggs, cut into wedges
2 tomatoes, sliced
Fresh dill sprigs for garnish
Place clams in bowl. In separate bowl combine onion, garlic, olive oil, parsley, lemon juice, salt, and pepper; pour over clams. Cover and refrigerate 2 to 3 hours. Drain clams; reserve marinade. Place lettuce leaves on large platter. Arrange marinated clams with marinade to taste on top of lettuce. Place egg wedges and tomato slices around clams. Garnish with dill sprigs and serve. Yield: 8 servings