4 quart cherrystone clams
4 cloves garlic, minced
1 onion, about 1 in diameter, minced
1 tablespoon parsley, minced
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup water (or additional clam liquid)
1/4 teaspoon black pepper, freshly ground
Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad.
