| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Basque | Seafood, Ethnic | 6 | Servings |
INGREDIENTS
| 4 | qt | Cherrystone clams |
| 4 | Cloves garlic, minced | |
| 1 | Onion, about 1" in diameter, minced | |
| 1 | tb | Parsley, minced |
| 1 | tb | Olive oil |
| 1/2 | c | Dry white wine |
| 1/2 | c | Water (or additional clam liquid) |
| 1/4 | ts | Black pepper, freshly ground |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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