White Clam Sauce - cooking recipe

Ingredients

2 (10 oz.) cans whole baby clams
1/4 c. olive or salad oil
4 Tbsp. butter or margarine
2 small garlic cloves, minced
1/2 c. minced parsley
salt

Preparation

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,\theat 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.