Littleneck Clams with Ginger and Garlic

1 clove garlic, Minced

½ cup extra virgin olive oil

3 pounds littleneck clams, scrubbed

½ cup dry white wine

1 Tbs. fresh ginger, grated

2 sprigs Italian parsley, chopped

Place garlic, oil, clams, and ½ cup water in a large skillet over medium high heat.  Cover the skillet and cook, shaking skillet over the heat several times, for 4-5 minute.  Add wine and ginger and continue cooking, uncovered, until clams have opened, about 3 minutes. Add parsley.  Discard any clams that have not opened. Serve immediately in a large bowl.

Warm Berry Zabaglione

Use any combination of fruits to make this wonderful summer treat

8 large egg yolks

½ cup sweet marsala

¼ cup sugar

½ pint of fresh berries (raspberries, blueberries, strawberries, etc.)

Place egg yolks, marsala, and sugar in a stainless steel bowl.  Place the bowl over a saucepan of simmering water, being careful that the bottom of the bowl not touch the water.  With a whisk, beat the egg yolks for about five minutes until the zabaglione mixture is light, frothy, and slightly thickened.  Remove the bowl from the heat and whisk until cooled, about 2 minutes.  It is important not to let egg mixture become too hot or the eggs will scramble.  To serve, divide berries among four serving dishes.  Spoon the zabaglione mixture over the berries. Bake at 400 degrees for five minutes or until browned on top.