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.
Garlicky clams are a good excuse to try a Belgian beer, such as Palm Ale. The combination is also ideal for red winesespecially medium-bodied Bordeaux, with their mild tannins and balanced flavors. Consider a Saint-Estèphe, such as the Château Haut-Beauséjour or the Château de Pez.
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