Big Clams With Caperberries And Lemon Recipe

• 6 Tbsp. extra-virgin extra virgin olive oil
• 1 x garlic clove sliced thin
• 24 x littleneck clams scrubbed, rinsed
• 3 Tbsp. caperberries
• 2 x lemons zested, segmented
• 1/4 c. white wine
• 1/4 c. minced flat-leaf parsley Salt to taste Freshly-grnd black pepper to taste

1. In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil and garlic over medium heat till the garlic is golden.
2. Add in the clams, caperberries, and lemon zest.
3. Cook for about 3 min.
4. Add in white wine and lemon segments, cover, and cook till all clams have opened.
5. Season with salt and pepper, add in the parsley, and serve immediately.
6. This recipe yields 4 servings.

extravirgin extra virgin olive oil, garlic, littleneck clams, caperberries, lemons, white wine, flatleaf parsley salt

Taken from cookeatshare.com/recipes/big-clams-with-caperberries-and-lemon-84386 (may not work)