1/4 c. butter
1/2 c. olive oil
3 onions, chopped
1 tsp. basil
1 tsp. oregano
2 c. parsley, minced
2 1/2 dozen fresh clams or 2 (7 oz.) cans minced clams
Salt & pepper

Heat oil and butter in a large skillet. Saute onions, covered, until soft (about 30 minutes) over very low heat. Add basil and oregano and simmer for about 5 minutes, stirring occasionally. Add parsley, cover and cook over low heat 10 minutes. If using fresh clams, open and chop. If using canned clams, drain. Add clams to sauce. Cover and simmer 5 minutes. Season to taste with salt and pepper. Serve along with hot buttered pasta.