Little Neck Clams

Here’s a recipe I tried for the first time — simple, and it tasted great:

 VONGOLI SICILIANA

• 2 dozen little neck clams-cleaned, and scrubbed
• 2 tbls. of parsley
• 2 cloves of garlic
• 2 tbls. of olive oil
• 1/2 cup of water
• pepper

1. heat oil in a large pot
2. add garlic, and parsley, and heat a few minutes
3. add water, pepper, and clams
4. cover pot and steam clams open
5. place clams in a deep dish, and pour broth over them

I found that the clams were salty enough without adding any more salt to the recipe. See the original clam recipe.