5 cans chopped, minced clams
1/3 c. olive oil
1/4 c. butter
5 lg. garlic cloves, chopped fine
1 tbsp. parsley, chopped fine
1 tbsp. salt

Drain clams; save juice. Slowly heat oil and butter in a medium fry pan. Add garlic and saute until golden brown. Add clams and juice, parsley, salt and bring to a boil. Reduce heat and simmer uncovered for 25 minutes. Serve over noodles.