Basque Style Steamed Clams (almejas Guisadas)

Yield: 6 servings


4 quart cherrystone clams
4 cloves garlic, minced
1 onion, about 1″ in diameter, minced
1 tablespoon Parsley, minced
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup Water (or additional clam liquid)
1/4 teaspoon black pepper, freshly ground


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, accompanied by thick slices of french bread and a green salad.

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