2 dozen clams
2 tsp parsley
2 garlic cloves
2 T good EVOO*
1/2 c water (I like to use a little white wine too)
Sea salt and fresh ground pepper*
* Available at ATI
Scrub the clams and rinse. Place the garlic, olive oil, and parsley in a large pot. Heat for 3 minutes. Add the water, sea salt, pepper, and clams. Cover and steam over medium heat for about 20 minutes or until the shells open. Remove any clams that didn’t open and serve in warm deep plates. Pour the broth over.
You can also serve over spaghetti with a plain tomato sauce. Just remove steamed clams form the shells and add to the sauce.
[...] use Little Neck or Manila clams, since I began making them when I was living on the west coast and steamers are not [...]