Ingredients

• 1 dozen clams
• 2 cloves of garlic thickly cut
• fresh parsely (to taste, usually alot)
• red peppar (1/2 teaspoon)
• clam juice (need more juice than that obtained from 1 dozen; make with baked clams)
• olive oil

Directions

1. Open clams over a bowl and save their juice for clam sauce.
2. Wash clams in their own juice.
3. Drain juice with a handkerchief.
4. Chop clams.
5. Put oil in bottom of pan (a little more than for marinara).
6. Brown garlic in oil under medium flame until garlic is lightly browned.
7. Add parsely, red peppar, and clam juice.
8. Raise heat and simmer uncovered for 10 minutes.
9. Add clams and let cook for 1-2 minutes longer.

Last edited on Sunday, December 05, 1999