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Ingredients

• 2 tablespoons olive oil
• 1 pint cherry tomatoes
• 1/4 cup dry white wine
• 2 pounds littleneck clams, scrubbed
• 2 garlic cloves, minced
• 1 large lemon, sliced into 12 wedges
• 1/2 cup chopped fresh parsley
• 8 (1-ounce) slices diagonally cut French bread (about 1 inch thick)

Description

Appearing In A Variety Of Guises And Dishes, Clams Are Popular In The Basque Region. The Locals Enjoy Them Simply Steamed, In Fish Stew, And Prepared In Many Other Ways, As Well.

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