2 10-ounce cans whole baby clams
1/4 cup olive or salad oil
4 tablespoons butter or margarine
2 small garlic cloves, minced
1/2 cup minced parsley
Salt
About 30 minutes before serving
Drain clams, reserving liquid. In 2-quart saucepan over medium heat, in hot olive oil and butter or margarine, cook garlic until lightly browned.
Add parsley and reserved clam liquid; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors. Add clams and cook until clams are heated through, stirring occasionally. Add salt to taste. Makes about 3 cups sauce or enough to serve over one 16-ounce package spaghetti as 6 main-dish servings.
