Special Steamed Clams / Mussels

Serves 2

1/4 cup extra      virgin olive oil 1-2 Tbsp minced garlic		Add 1/4 cup extra virgin olive oil to a large saute pan. Saute minced garlic lightly. If garlic browns, discard and start over; you just want the garlic to soften.
40-50 steamer clams   or 50-100 mussels 1/4 cup water 1/4 cup dry sherry     or dry vermouth     or white wine		Add clams in a single layer. Â Add water and wine, cover and steam until the clams open. Because the clams may not be all the same size or the amount may vary, check to see the progress. Remove cooked clams to a large serving bowl, Add more clams in a single layer, cover and steam until cooked.
parsley		To serve, sprinkle the clams with 2 tablespoons chopped fresh parsley and add the steaming liquid from the pan. Accompany with dipping bread. As my young grandson said "Don't eat the shells / AL"

Eugene Thrasher