This recipe is fast, easy, flavorful and uses ingredients you're likely to have on hand. Serve these clams with a good, Italian bread for an appetizer or add a salad for a light dinner. 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. My son is a vegetarian and we often go to Garcia's Mexican Restaurant in Albany because they offer a wide variety of vegetarian choices. Chris, via e-mail. We asked Garcia's manager Rick Lamparelli and he regrettably, yet politely, declined. N.Y. The information you receive online from Times Union is protected by the copyright laws of the United States.