1 kg of Clams
1/2 cup water
2 tablespoons butter
5 cloves garlic chopped finely
1 Red Onion chopped finely
1 white onion chopped finely
1 cup Chopped parsley or shallots
Juice of half a lemon
1/2 cup white wine.
Heat the water in a large saucepan until
boiling. Add the butter and melt. Put in the garlic,
onions and parsley. Sauté gently for a few minutes.
Pour in the white wine and the lemon
juice. Mix through and add the clams.
Increase the heat slightly and cover the
pot. Cook for 4 - 5 minutes.
Spoon into a serving dish and pour the sauce over.
Grind some black pepper over the top before serving.