Steamed Clams with Garlic and Olive Oil

• 4 dozen Littleneck clams or 4½ pounds Manila clams
• 2/3 cup extra virgin olive oil
• 4 large garlic cloves, chopped
• ½ cup white wine
• 3 tablespoons chopped parsley

1. Rinse clams well under cold running water. Drain.

2. Place olive oil in a pot about twice the volume of clams (or divide between two) over low heat. Add garlic and cook, stirring frequently, until light gold, 2 to 3 minutes. Add wine. Add clams, cover, and increase heat to high. Cook, stirring occasionally, just until clams open, 4 to 5 minutes.

3. Divide clams among bowls. Season broth with pepper to taste; there should be sufficient salt. Ladle over clams and sprinkle with parsley. Serve right away.

Variations for Steamed Clams with Garlic and Olive Oil

Add about ½ cup chopped or crushed canned tomatoes to the garlic after it has turned golden.

Serve the clams with their broth over spaghetti, linguine, or other cooked pasta.

Serving Suggestions for Steamed Clams with Garlic and Olive Oil

A tossed salad with fresh or sun-dried tomatoes, or grilled fennel and summer squash. Herb or onion focaccia or crusty bread for dunking.