1/3 cup minced shallots or 1/2 cup minced yellow onion
1/2 cup butter (don't substitute)
3 dozen clams in the shell, prepared for cooking (Steamer or Cherrystone clams)
4 sprigs parsley
2 (4-inch) sprigs fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
2 cups dry white wine
2 T. minced parsley
Stir-fry shallots in 1/4 cup butter, 5 to 8 minutes, in a large kettle over moderate
heat until golden. Add clams, herbs, and wine, cover, bring to a boil. Reduce heat
and simmer 3 minutes until clams open. Discard any unopened clams. Transfer clams,
still in their shells, to a heated tureen and keep warm.
Strain cooking liquid through a double thickness of cheesecloth. Add the remaining
butter and minced parsley. Heat, stirring just until butter melts. Season to taste.
Pour sauce over clams and serve with hot French bread.