How to Make It
In a large nonreactive saucepan, combine the stock, wine, garlic, olive oil and butter; bring to a boil. Add the clams, cover and cook over high heat until they open, 5 to 8 minutes; remove them as they open. (Discard any that do not open.) Stir in the parsley and a generous pinch of pepper. Serve in deep bowls with plenty of crusty bread to sop up the juices.