Basque Style Steamed Clamsethnic, seafood 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, accomapanied by thick slices of french bread and a green salad. |
