Steamed Clams

2 dozen Mahogany or little neck clams, scrubbed
2 Tbsp. chopped parsley
3 cloves of garlic
¼ cup of olive oil
½ cup water
Dash of salt and pepper

Scrub clams clean. Heat oil in a large pot with cover. Add garlic and parsley and simmer for a few minutes. Add water, salt and pepper. Add the clams. Cover pot and steam over medium flame until the clams open. Discard any clams that did not open. Place the clams in a large bowl and pour the broth over them.

Serves 2