How to make it

  • Heat oil over medium heat in large skillet and cook onion till almost transparent.
  • Add garlic and cook 2 minutes or till transparent.
  • Add reserved clam juice from baby clams, bottled clam juice and wine.
  • Taste-test and add salt if needed and add freshly ground pepper. (I use pepper liberally.)
  • Add parsley and clams and heat over low heat for 2-3 minutes. Don't boil or clams will toughen and sauce will become 'sludgy'.
  • Serve over pasta of choice.
  • Pass grated cheese if using at the table.

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