1/8 cup vegetable oil
1 cup butter (2 sticks)
4 stalks celery, scrubbed and diced medium
2 medium onions, diced medium
1/2 cup chopped fresh flat-leaf parsley plus 10 small springs for garnish (about 2 to 3 ounces)
2 cups clam juice
2 pounds fresh manila clams (approximately 12 to 14 dozen or 8 pounds in shell, well-scrubbed)
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
2 pounds linguini
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