Garlic Clams

12 cloves fresh garlic, minced
1 bunch green onions, minced
1/2 cup butter
1/4 cup vegetable oil
1/2 cup chopped parsley
1 tsp Italian seasoning
1 cup dry white wine
1 cup clam juice
1 cup water
24 Cherrystone clams, cleaned

In large skillet, sauté garlic and onion in butter and oil for 1 minute. Add parsley and seasoning.

 Add wine, clam juice and water and cook 2 minutes. Now add clams and cook covered until clams open, about 10 to 12 minutes. Serve in bowls.