4 dozen little neck clams (use broth)
1/4 c. olive oil
1 tsp. oregano
1 tsp. parsley
1 bottle clam juice
1 c. water
1 lb. spaghetti, cooked

In a steamer, steam 4 dozen little neck clams. Put on the side. Heat olive oil, oregano, parsley, on low heat for about 1 minute. Add clam juice, clam broth and 1 cup water until boiled. Then add 4 dozen little neck clams for about another minute. Do not over cook clams. Pour over cooked spaghetti. Makes 6 servings.