Clams Siciliana

2 dozen Mahogany or little neck clams, cleaned and scrubed
2 Tbsp. of parsley
2 cloves of garlic
2 Tbsp. of olive oil
½ cup of water
Salt and pepper

Heat oil in a large pot. Add garlic and parsley and heat a few minutes. Add water, salt, pepper, and clams. Cover pot and steam clams until open (about 6 minutes). Place clams in a deep dish and pour broth over them

Makes 2 servings