Clams With Caperberries and Lemon

• 6 tablespoons olive oil
• 2 -3 garlic cloves, minced
• 24 littleneck clams or 24 mussels, scrubbed
• 2 lemons, zested and segmented
• 3 tablespoons caperberries
• 14 cup white wine
• 14 cup parsley
• salt
• pepper

1. In a saute pan, heat olive oil over med heat.
2. Add garlic and saute until browned.
3. Add caperberries, clams, and lemon zest and cook for 3 minute.
4. Add lemons and wine.
5. Cover and cook until all clams or mussels have opened.
6. Season with salt, pepper, and parsley and serve.

olive oil, garlic, littleneck clams, lemons, caperberries, white wine, parsley, salt, pepper

Taken from www.food.com/recipe/clams-with-caperberries-and-lemon-275044 (may not work)