12 little neck clams
1/4 c. olive oil
4 tbsp. butter
4 oz. clam juice
4 oz. water
3-4 cloves minced garlic
2 tbsp. chopped parsley (fresh Italian)
1/4 c. white wine
About 3/4 c. plain bread crumbs

Steam clams open in a covered pot with very little water. Arrange them in a baking dish and run a knife under each one to disconnect it from the shell.

In a saucepan (low flame), saute garlic in olive oil and butter until soft but not brown. Add all other ingredients except bread crumbs. Add enough bread crumbs, while stirring constantly, so that the mixture is thick but still pourable. Spoon over each clam until totally covered and put under a broiler about 10-15 minutes until they are well browned.