GARLIC CLAMS

• 1 2 Cloves fresh garlic, minced
• 1 Bunch green onions, minced
• 1 /2 c Butter
• 1 /4 c Vegetable oil
• 1 /2 c Chopped parsley
• 1 ts Italian seasoning
• 1 c Dry white wine
• 1 c Clam juice
• 1 c Water
• 2 4 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.