4 qt Cherrystone clams
4 Cloves garlic, minced
1 Onion, minced
1 T. Parsley, minced
1 T. Olive oil
1/2 C. Dry white wine
1/2 C. Water (or additional clam liquid)
1/4 tsp. 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.