1 kilo and a half clam
1 onion
1 tablespoon of bread crumbs
2 teaspoons parsley
Olive oil
A small glass of white wine
Salt

Wash well clams to release the sand and are left in an earthenware dish with a little hot water to be opened.After retiring of frie fuego.Se in a pan with a little olive oil, finely chopped onion. When lightly golden onion added breadcrumbs, white wine, 2 tablespoons chopped fresh parsley and water used to open clams. Sazona with salt and it will fire for fifteen or twenty minutes. Well done once the sauce is passed by a dowel and are then added clams that should Cook, in the sauce, (4 or 5) minutes.