18 – 24 small clams
1/3 cup olive oil
2 cloves garlic, minced
2 teaspoons coarse breadcrumbs
1/3 cup water
1/3 cup dry white wine
2 teaspoons chopped parsley
Soak clams in water 10-15 minutes to release any sand.
Heat oil in saucepan.
Sauté garlic until aromatic.
Add clams and sauté over low heat until they open.
Combine breadcrumbs, water, and wine.
Add to clams.
Cook 10 minutes, gently moving pan back and forth to thicken the sauce and marinate the clams.
Remove from heat, sprinkle with parsley.