In a large skillet heat olive oil. Then add garlic and saute over medium low heat until fragrant. Add the juice from 6 - 6.5 oz. cans "Snow's" minced clams. (Reserve clams meat for later) Add 1 stick unsalted butter, 16 oz. Holland House Vermouth cooking wine and 2 Tbl. Lemon Pepper. Bring to boil and then reduce heat and simmer, uncovered, for 30 min. Just before serving add 1 bunch chopper parsley stir and cook for 2 min. Add reserved minced clams to sauce. Heat for 1 min.then turn off heat and cover. Serve immediately. Do not overcook clams or they will become rubbery.