Steamed Clams In Lemon-Garlic Broth

• 24 littleneck clams fresh
• 2 cups water
• 8 tea bags Bigelow(R) I Love Lemon Herb
• 1/2 cup fresh parsley chopped, stems reserved
• 2 cloves garlic chopped

1. Place the clams in a large bowl of cold, salted water for 30 minutes to remove any sand. Drain and rinse, gently brushing clam shells to remove any grit.
2. In a large, covered pot, heat water to almost a boil. Add tea bags and allow to steep for 3-5 minutes. Thoroughly squeeze tea bags into pot and discard bags.
3. Add the parsley stems into pot with tea. Add garlic to pot and bring to a boil.
4. Add clams, in their shells, cover and continue to boil, allowing the clams to steam open. Once they are opened (approximately 3 minutes), use a large, slotted spoon to remove them and place in a bowl. Discard any clams which do not open.
5. Using a mesh colander, strain the steaming liquid into the bowl with the clams.
6. Chop parsley leaves, and toss over the clams.
7. Serve immediately with crusty bread for dipping.

littleneck clams fresh, water, i, parsley, garlic

Taken from www.yummly.com/recipe/Steamed-Clams-in-Lemon-Garlic-Broth-1673576 (may not work)