Heat ghee in a saucepan over medium heat.
3 tbsp. ghee
Sauté the garlic until fragrant, then pour in the wine.
3 garlic cloves, ¼ cup white wine, Sea salt and freshly ground black pepper
Bring to a boil, then simmer until half the liquid evaporates.
Pour in the stock, add the clams, and cover.
½ cup chicken or vegetable stock, 1 ½ lb. soft shell clams
Cook for 4 to 5 minutes or until the clams are fully opened.
Serve topped with fresh parsley and lemon wedges.
2 tbsp. flat-leaf parsley, Lemon wedge