For four persons:
1 c virgin olive oil
1 c clam liquor
1 dozen clams, large, or 20 medium clams
3 T fresh parsley or dried flakes
Garlic
Heat oil. Add parsley flakes. Add one bud garlic, crushed. (Good and strong—less if you are a nonhacker.) Let simmer for one minute. Add one cup clam liquor. Allow to simmer over very low heat while you dice cleaned clams into very small pieces. Add to oil and bring almost to a boil, then simmer for three minutes. Serve over homemade pasta or very thin pasta with lots of freshly grated parmesan and romano cheese.