- 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.