3 oz. Philadelphia cream cheese (room temperature)
1 to 1 1/2 dozen Cherry Stone or Little Neck clams (cut up and save clam juice)
2 cloves garlic (chopped up fine)
2 tbsp. butter
Salt and pepper
Parsley, chopped up

Melt butter and saute' garlic (do not brown). Add cream cheese and melt down. Strain and add clam juice and bring to boil. Then add chopped clams and cook for only 1 minute. Shut heat. Add parsley and salt and pepper to taste. Good Luck!!!!