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
- heat oil in a large pot
- add garlic, and parsley, and heat a few minutes
- add water, pepper, and clams
- cover pot and steam clams open
- 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.