2 doz. clams in the shell, well scrubbed
1/2 c. butter
2 cloves garlic, minced
2 tbsp. chopped parsley
1 tsp. lemon juice

Arrange 1/2 of the clams in circle on microproof pie plate with hinges toward rim. Cook on high 4 1/2 minutes or until shells open. Removing clams as soon as they open, discard any that do not open. Repeat with remaining clams. Combine butter, garlic, parsley and lemon juice in small bowl. Cook on high 1 1/2 to 2 minutes. Dip clams into garlic butter. Serves 4.