Big Clams with Caperberries and Lemon

Ingredients

• 3 tablespoons caperberries 
• 1 bunch flat parsley chopped
• 1 clove garlic sliced thin
• 2  lemon zest (segented)
• 24  littleneck clams rinsed scrubbed
• 6 tablespoons olive oil extra-virgin
• 4 servings salt and pepper black freshly ground
• 0.3 cup white wine 

Equipment

• frying pan

Directions

1. In a 12 to 14-inch saute pan, heat the olive oil and garlic over medium heat until the garlic is golden brown.
2. Add the clams, caperberries, and lemon zest. Cook for about 3 minutes.
3. Add white wine and lemon segments, cover, and cook until all clams have opened.
4. Season with salt and pepper, add the parsley, and serve immediately.