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.