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Ingredients: 1/4 thyme 1 bay leaves 16 Ounce(s) dry white cooking wine 1/4 Bunch(s) choped parsley or cilantro 2 Pound(s) minced garlic 4 minced shallot 1 chopped onion 489/5000 Pound(s) butter 2 small clams 1/12 Ounce(s) salt 1/4 pepper Directions: Rinse the clams to remove any surface sand. melt butter and saute'the onion, shallots and garlic until tender. Add the wine, parsley, bay leaf and thyme. bring to a boil, add the clams and cover the pot. bring back to a boil and reduce the heat to medium. remove the clams as soon as the open. (about 2 to 3 minutes ) and transfer to a small bowl. remove the bay leaf, add 1 cup of cream if you desired to the broth. heat briefly. ladle broth over the clams holding back the last bit of liquid which could contain sand. you could also add fresh pasta to the bottom of the bowl before putting in the clams. great with a french bread for dipping in the sauce.
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