Antojitos & Botanos
Appetizers

48 Littleneck clams
1 cup dry white wine
2 tbsp chopped cilantro 
or
parsley
2 tbsp lemon juice
Ground white pepper
Lemon wedges 

In stainless steel pot 
large enough for one 
or two layers, 
pour about 1/2 inch of wine. 
Add cilantro, lemon juice 
and pepper and bring to 
a boil over high heat. 
Add scrubbed clams. 
Cover tightly and steam 
until clams open. 
Remove at once. 
Strain cooking juices 
through a double layer of 
cheesecloth and serve 
in cups with the clams. 
Garnish with lemon wedges.