Source: Cornell's - Schenectady, New York

1 dozen Rhode Island little neck clams
1/4 cup olive oil
2 cloves fresh garlic, chopped
1/4 cup chopped, fresh, flat-leaf parsley
Pinch black pepper
1 tablespoon butter
1/2 cup dry white wine

Scrub clams in cold water.

In a large, deep, frying pan, heat oil, garlic, parsley, pepper and butter over medium heat until ingredients begin to sizzle. Add white wine and clams so clams rest in a single layer. Cover and cook over medium heat until clams open.

Transfer clams into a bowl and pour juices over. Serve with fresh, crusty bread and the remainder of the bottle of wine.

Serves 1.