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 ts 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.