Directions
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat.
- Add garlic; saute for 1 minute, or until tender.
- Pour in the white wine.
- Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open.
- Add butter, cover, and cook till most or all of the clams open.
- Discard any that do not open.
- Transfer clams and juice to 2 large bowls.
- Sprinkle with parsley and serve.