12 Cloves fresh garlic, minced
1 Bunch green onions, minced
1/2 c Butter
1/4 c Vegetable oil
1/2 c Chopped parsley
1 t Italian seasoning
1 c Dry white wine
1 c Clam juice
1 c Water
24 Cherrystone clams, cleaned
In large skillet, saute garlic and onion in butter and oil for 1 minute.
Add parsley and seasoning. Add wine, clam juice and water and cook 2
minutes. Now add clams and cook covered until clams open, about 10
to 12 minutes. Serve in bowls.
