2 dozen cherry stone clams, chucked
3 garlic cloves, finely chopped
3/4 c. olive oil
1 c. butter
1/2 c. finely chopped parsley
1 tsp. basil
1/2 tsp. oregano
Freshly ground pepper
Crushed red pepper

Drain clams; save liquid. Chop clams coarsely. Saute garlic in combined olive oil and butter for 5 minutes. Add clams and clam liquid, parsley, basil, oregano, dash of red pepper and black pepper. Simmer 20 minutes stirring occasionally. (To make red clam sauce add 2 cups crushed tomato when adding clams.) Makes 6 cups.