3 (10 oz.) cans whole clams
3/4 lb. butter
1 sm. onion
1/2 clove fresh garlic
2 tsp. Worcestershire sauce
3 tbsp. lemon juice
2 tbsp. fresh chopped parsley

Melt butter. Chop onions and garlic finely and cook in melted butter on low heat about 5 minutes. Add parsley, Worcestershire sauce and lemon juice. Add clams and juice. Cook over medium heat about 20-25 minutes. Don't overcook or clams will be tough! Pour over 1 pound steaming linguine. Decorate with fresh parsley.