Ingredients
- 24 cherrystone clams
- 12 garlic (cloves fresh)
- 1 bunch green onions
- 1 italian seasoning
- 240 ml clam juice
- 240 ml water
- 240 ml dry wine (white)
- 110 gr butter
- 60 ml vegetable oil
- 14 gr parsley (chopped)
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 dozen minutes. Serve in bowls.
