Basque Clams

INGREDIENTS

• 4 qts. cherrystone clams
• 4 cloves garlic, minced
• 1 small onion, minced
• 1 tbsp parsley, minced
• 1 tbsp olive oil
• 1/2 c. dry white wine
• 1/2 c. water or clam liquid
• 1/4 tsp fresh ground black pepper

DIRECTIONS

Wash clams thoroughly and place in large kettle. Add remaining ingredients. Cover and cook over medium heat 20 minutes. Serve hot, with some of the cooking liquid, in individual bowls, accompanied by French bread (for dipping) and tossed salad.