2lbsLittleneck clamsCherrystone clams are ok to substitute.
1/2cupChicken brothSubstitute Vegetable Broth if needed.
1/4teaspoonBlackpepperFreshly ground if possible
Rinse the clams carefully in a bowl in freshwater to remove any sand. Do not agitate the bowl.
Place a large pot (or pan) on the stove on medium heat. Add the olive oil, onion, garlic, and pepper. Once fragrant, begin to add the clams individually to the bottom of the pot - carefully - so they don't break. Once all the clams are in the pot add the remaining ingredients (broth & parsley).
Let cook for 20 minutes.
Rotate the clams in the pot carefully at least once.
This dish is done when all the clams have opened.
Serve with garlic bread/toast.