Recipe courtesy of Mario Batali
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Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

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