2 lb. fresh littleneck clams
2 tbsp. olive oil
1/4 c. chopped onions
1 tbsp. chopped/minced garlic
1/4 c. water or white wine
salt, pepper and parsley to taste

Rinse clams in cold water. In a large steaming pot, preheat olive oil and sauté onions and garlic for 60 seconds. Add water/wine, clams and season to taste. Cover and steam on high; heat until clams open (6 to 10 minutes). Serve with melted butter and broth.