My famous white clam sauce....
Take 4 tablespoons of fresh garlic, 1/4 cup hot olive oil. Cook until soft...add tablespoon of oregano, dash of salt and pepper. cook until all hot.
add 1 pound of clams. cook until the clams are warm...not long, add 1 cup of white wine and 1/4 cup olive oil. Simmer until clams are tender and volume is reduced slightly.
Will need more salt and pepper. And add some fresh parsley.
This takes a little finesse, so the first time it may not work...more instinct than science.