20 md Clams
8    Cloves fresh garlic, minced
6 tb Olive oil
3 tb Chopped parsley
2 tb Fine dry bread crumbs
Salt to taste
1 c  White wine or sherry
1    Chile, chopped

Soak clams in salty water for 5 hours before preparing dish, and rinse.
In a large pan, saute garlic in oil. Add parsley and clams; cover 5 to 10
minutes to open the clams. Once clams are open, add bread crumbs, salt,
white wine and chile. Move pan back and forth for about 5 minutes over
medium heat until sauce thickens.