Serves 4

In heavy 10-12 inch skillet combine and heat till butter is melted:
• 2 T olive oil
• 4 T Butter
Add & cook till just starts to brown
• 2 t garlic finely chopped
Add & stir till blended
• 1 T (Heaping) All-pourpose Flour
Add & heat till well blended
• 1/4 c dry white wine
• 1c clam broth (bottled)
Cook till slightly thickened then add and bring back to simmer
• 2 doz Littleneck clams (steamed, shucked, coarsely chopped or good grade canned clams)
Sprinkle with
• 1/4 t Red pepper seeds
• 2 T Parsley finely chopped

(What is odd, is that I remember always waiting until after the clams to add the white wine... the white wine would cool the mixture and then it would thicken up like magic...)