To make the compound butter wrap one small head of garlic loosely in a 5 x 5 piece of aluminum foil (or use a clay garlic baker) and bake in a 325 degree oven for about 20 minutes or until the garlic cloves feel soft. Remove from the foil, cut off the top, and squeeze out the garlic cloves that are now a paste. Combine this with the parsley, lemon juice, butter, and margarine. Reserve. Carefully clean the Manila clams, discarding any that have opened. In a large heavy saucepan heat up the olive oil. When almost smoking add the clams, stirring until all are evenly covered. Add the wine, clam juice and shallots and cover until the liquids boil. Add the compound butter and cover again, continuing to cook about 2 minutes or until all the clams have opened. Serve immediately with plenty of sourdough or country bread. Provided by Ocean Avenue Seafood