- 2 pounds of clams
- 2 tbsp. minced garlic
- ⅓ cup white wine
- juice of half a lemon
- 2 tbsp. chopped parsley
- 2 tbsp. olive oil
- Heat oil in saucepan over medium heat and cook garlic until slightly brown.
- Add white wine, clams and cover with lid.
- The clams should start opening after a few minutes.
- Keep covered for 5-6 minutes and then add lemon juice and parsley before serving. (Discard any clams that do not open.)