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CORNELL'S CLAMS BIANCO

Source: Cornell's - Schenectady, New York

1 doz. Rhode Island little neck clams
1/4 C. olive oil
2 cloves fresh garlic, chopped
1/4 C. chopped, fresh, flat-leaf parsley
Pinch black pepper
1 T. butter
1/2 C. dry white wine

Scrub clams in cold water.

In a large, deep, frying pan, heat oil, garlic, parsley, pepper and butter over medium heat until ingredients begin to sizzle. Add white wine and clams so clams rest in a single layer. Cover and cook over medium heat until clams open.

Transfer clams into a bowl and pour juices over. Serve with fresh, crusty bread and the remainder of the bottle of wine. Serves 1.