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.
Recipe courtesy of Mario Batali, 2001