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Clams In Vegetable Broth

24 x littleneck clams
1 pint vegetable stock
1 bunch scallions, spring or green onions chopped
1 x parsley leaves chopped
1 x salt to taste
1 x black pepper to taste


Place the clams, stock, scallions, salt and pepper in a stockpot. Cover and cook on medium heat until the clams open. Sprinkle with the chopped parsley and serve. A variation of this recipe is sauteing the scallions with some garlic in olive oil first, and then adding the stock and clams. You can also add hot pepper if you like. You will be left with an ample amount of juice so make sure you have some bread for dipping.

Source: recipeland.com