Big Clams with Caperberries and Lemon

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 clove garlic, sliced thin
• 24 Littleneck clams, scrubbed and rinsed
• 3 tablespoons caperberries
• 2 lemons, zested and supremed (segmented)
• 1/4 cup white wine
• 1 bunch flat leaf parsley, chopped to yield 1/4 cup
• Salt and freshly ground black pepper

Directions

In a 12 to 14-inch saute pan, heat the olive oil and garlic over medium heat until the garlic is golden brown.

Add the clams, caperberries, and lemon zest. Cook for about 3 minutes. Add white wine and lemon segments, cover, and cook until all clams have opened.

Season with salt and pepper, add the parsley, and serve immediately.