1 lg. pan (soup size)
2 cloves garlic
1/4 c. olive oil
1 doz. cherrystone clams (scrubbed clean with a wire brush; shells should be free of sand, etc.)
3 lbs. mustard greens or rappa

Place oil in pan and simmer until hot (use low flame). Dice garlic in pan and lightly saute. Place scrubbed cherrystones in bottom of the pan. Place cut-up washed greens on top; cover and steam for about 45 minutes to 1 hour until greens are tender.

Serves 4.