Heat skillet, add olive oil, then the minced garlic. Add clams. Cover. Cook until clams open (about 7 minutes). Shake pan to encourage opening. Discard any clams that do not open. Use parsley for garnish. Serve with a crusty French bread for dipping.
Sautee the garlic in the butter, then add a full bottle of your favorite beer. Add the clams, close the lid and steam on low/medium heat until they all open.
You can also make a pan sauce with a bit more butter, a tablespoon of flour and the liquid from the pan.