Manila Clam Milk Soup

1. 1

   Put the olive oil and garlic in a pan, and saute over low heat, taking care not to let it burn.

2. 2

   When the garlic is fragrant, add the clams and white wine and cook briefly over high heat.

3. 3

   Cover with a lid and steam cook over low-medium heat.

4. 4

   When the Manila clams open up, remove the lid and add the milk and soup stock granules.

5. 5

   Cook over low heat until it's just bubbling, taking care not to let it come to a full boil.

6. 6

   Ladle into serving owls, add some black pepper or parsley to taste, and enjoy.

* Per serving · 4 servings · Values may vary.