Steamed Clams Recipe

Dear Bryan and Betsy....

It was fantastic staying with you. We feel like we're part of your family now! Here is the Steamed Clams recipe I promised you :

About 100 clams per fryer bucket (use the type that you would fry a turkey in)
4 liters Niagara White wine
1 stick salted butter
2 large tablespoons minced garlic
Couple of stalks of fresh oregano (pull off the herbs)
Some Parlsey

Little neck or cherry stone clams are best.

Take clams out as soon as shell opens. Do not overcook or they will be tough. Have melted butter on table. Add more ingredients as needed for new batches.

Enjoy! See you soon, we hope! The De Silva's