4 qt Cherrystone clams
4 Cloves garlic, minced
1 Onion, about 1" in diameter, minced
1 tb Parsley, minced
1 tb Olive oil
1/2 c Dry white wine
1/2 c Water (or additional clam liquid)
1/4 ts 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.