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.