About 3 tbsp. olive oil, I use 1/2 cup white wine (usually a Pinot Grigio) but fresh clams are a must, not canned. Fresh parsley is also a must. Salt and pepper to taste and I also add some red pepper flakes when I saute the garlic, depends on how much heat you like. Actually this recipe is from Lidia's Italian Kitchen, somewhat modified to our taste. Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />