1-3 dozen fresh clamsa couple of tablespoons olive oiltwo cloves garlic, choppedonion chopped, use more for more clams1/2 cup white wine1 cup clam juice or water (I use clam juice)chopped parsleysalt and pepper1/4 cup melted butterWash 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!