4 tablespoons canola oil
2 cups chopped clams
2 green onions, diced
1 (3/4 pound) can cream-style corn
2 tablespoons chopped fresh parsley
2 tablespoons butter or margarine, melted
4 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 cup beef broth
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 tablespoon Worcestershire sauce
Heat 1 tablespoon of oil in a large saucepan. Stirring constantly, heat mixture over medium high heat. Reduce heat to low, cover, and cook 3 minutes. Stirring once, remove from heat. Mix in clams, onion, green onions, corn and parsley. Reduce heat to low and stir in butter or margarine, 1/2 cup at a time, stirring constantly. Stirring constantly, bring pot to medium variety; simmer 5 minutes. Stir in Worcestershire sauce.
Bring stock to a full rolling boil. Heat oil in 1-quart saucepan until slightly heating is desirable. Place clams in pan, gently spreading them over the top of the oil. Remove with a slotted spoon and allow clams to steam briefly in oil.
Combine cream-style corn, sugar and Worcestershire with the clams and sauce. Spoon mixture into each pan. Boil in hot saucepan.
Cover and simmer 30 minutes. Cool slightly before serving. Serve over loosely chilled drinks.