1-3 dozen fresh clams
a couple of tablespoons olive oil
two cloves garlic, chopped
onion chopped, use more for more clams
1/2 cup white wine
1 cup clam juice or water (I use clam juice)
chopped parsley
salt and pepper
1/4 cup melted butter
Wash clams thoroughly. They should have no odor. Heat oil in a saucepan with a cover large enough for all of the clams to fit comfortably. Cook garlic and onions until translucent (i think that means clear), All wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice and cover the pan for about 19 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams. Mmmmmm!
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