Growing up in a family where money was tight, my mom made some fantastic meals with simple and thrifty ingredients. This was one my favorites as a child and I asked for it almost every Friday. <br /> <br />I like fresh lemon juice with a smidge of the peel zested into the hot oil, but my mom always had bottled. Those squeezy lemons and limes still fascinate me. Large pieces of garlic are used to infuse the oil with garlicky goodness and are removed after browning. If you want to amp up the garlic factor add some finely minced to the oil right before the clams. Burned garlic is the worst smell and will turn the sauce bitter. Dried parsley (another staple in my mom's pantry) can be used but reduce to 3 tsp.

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