4 TABLESPOONS
butter or margarine

4 TABLESPOONS
finely chopped parsley

1 OR 2 CLOVES
garlic, minced or mashed

1 CUP
chicken broth

1 CUP
T.G. Lee milk

1 CUP
dry white wine,
or
1/4 CUP
lemon juice with 3/4 cup chicken broth

3 DOZEN
small hard-shell clams, washed well

1 TO 2 CUPS
hot, cooked rice

Heat the butter in a large, heavy kettle. Add the parsley and garlic and sauté 1 to 2 minutes. Pour in the chicken broth, T.G. Lee milk and wine and bring to a boil. Add the clams, cover, and simmer gently until clams open, about 5 to 10 minutes.

To serve, spoon some of the hot rice into each large soup bowl or soup plate. Arrange opened clams in each bowl, then pour over the broth and serve immediately. The rice and broth make a delicious soup accompaniment for the clams.