4 lbs. clams
1/2 c. scallions, chopped
2 to 3 garlic cloves, chopped
1 stick or 1/2 c. butter
2 c. dry white wine
Salt & pepper to taste
2 tbsp. chopped parsley

Scrub 4 pounds clams under running cold water. In a large kettle saute 1/2 cup chopped scallions and 2 to 3 garlic cloves, chopped, in 1 stick or 1/2 cup butter until the scallions are tender but not browned. Add 2 cups dry white wine and salt and pepper to taste. Bring mixture to a rapid boil and add the clams. Cover the kettle and cook the clams, shaking the pan frequently, for 5 to 7 minutes, or until the shells are opened. Stir in 2 tablespoons of chopped parsley and serve the clams and the broth in soup bowls, accompanied with crusty bread. Serves 4.