• 2 lbs littleneck clams
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1 tablespoon minced garlic
• 1/4 cup water or white wine
• 1 bunch fresh parsley, chopped
• salt and  pepper, to taste

Clean Clams:

Wash clams in cold water to remove any debris.

Sauté the Aromatics:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 60 seconds until fragrant.

Steam the Clams:

Add the water or white wine to the pot, then add the clams. Season with salt, pepper, and parsley to taste.

Cover the pot and steam the clams for about 8-10 minutes, or until the clams open.

Serve:

Serve the steamed clams with melted butter and the broth from the pot.

Optional Additions:

For extra flavor, you can sauté chopped prosciutto or chorizo with the garlic and onion.