4 dozen littleneck clams, rinsed
4 tbsp butter
2 tbsp extra virgin olive oil
½ cup white wine
3 cloves garlic, minced
2 tbsp fresh parsley, minced
1 tsp fresh oregano, minced
Preheat the oven to 350°
Place the clams in a large baking dish and bake for 10-15 minutes or until all the clams have opened. Check often.
Remove the open clams to a warm serving dish with a pair of tongs, being careful to keep juices in the clam and keep warm with a tented piece of foil.
While the clams are cooking melt the butter in a small saucepan and add the olive oil, garlic, wine, parsley and oregano. Simmer while waiting for the clams.
When all the clams have been moved the serving dish spoon the herbed butter over the clams and serve with lemon wedges.