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Steamed Littleneck Clams with White Wine Sauce
- 25 small clams in shell, scrubbed
- 2 tablespoons Extra-virgin olive oil
- 6 cloves garlic, minced
- 1 cup white wine (I used a Sauvignon Blanc)
- 2 tablespoons unsalted butter
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup julienne Smithfield ham
Directions:View on Bunky Cooks
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