20 hard shelled clams, cleaned, steamed & opened (reserve cooked clam liquid)
2 garlic cloves, chopped
1 T. flour
1 T. olive oil
1/4 cup fresh, shelled peas
1 T. parsley, chopped
2 lemons, quartered
In a deep pan, saute garlic in the oil until golden brown. Add the flour. Then add
the reserved cooked clam liquid, peas, parsley and seasoning to taste.
Bring mixture to a boil; reduce heat and add the clams. Let simmer for about 5 minutes.
Serve dish hot with lemons.
Makes 4 servings.