DIRECTIONS
In a stock pot over medium heat, cook the garlic in the oil until soft but do not brown.
Arrange clams on bottom of pot.
Add wine and butter; cover.
When liquid begins to boil, reduce heat and simmer for 4-5 minutes, or until shells are open.
Discard any clams that did not open.
Sprinkle Italian seasoning over contents in pot.
Salt and pepper to taste but may not be necessary.
Divide clams and broth into individual bowls and serve with crusty bread.
Serves 3 to 4.