Big Clams with Caperberries and Lemon

1. 1

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

2. 2

   Add the clams, caperberries, and lemon zest.

3. 3

   Cook for about 3 minutes.

4. 4

   Add white wine and lemon segments, cover, and cook until all clams have opened.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.