Green Garlic and Butter Clams

• 1 green garlic, washed, outer skin around the bulb removed, thinly sliced, bulb and greens
• 1/4 cup finely chopped parsley
• 1 tablespoon sweet butter
• 1/4 teaspoon pepper
• 1/4 cup water
• 4 pounds butter clams, washed

1. Saute the garlic and parsley in the butter until lightly browned.
2. Season with black pepper, add water and clams.
3. Cover and cook 5 minutes over high heat.
4. Transfer the clams that have opened to a serving bowl.
5. Continue cooking any clams that havent opened for another 2-3 minutes.
6. Discard any clams that havent opened.
7. When you pour the broth over the clams, do so slowly so any sediment is left behind to be discarded.
8. Serve with fresh bread.

green garlic, parsley, sweet butter, pepper, water, butter

Taken from cooking.nytimes.com/recipes/1015573 (may not work)