2 cans (7 1/2 oz.) size minced clams
1/4 c. oil
1/4 c. butter
2 cloves garlic, crushed
2 tbsp. chopped parsley
1 1/2 tsp. salt

Drain clams, reserve 3/4 cup liquid; set aside. In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat. Stir in clam liquid, parsley, salt; bring to boil. Reduce heat and simmer uncovered 10 minutes. Add clams, simmer 2 minutes. Makes about 1 cup sauce or enough for 1/2 lb. spaghetti.