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.

Serves 4.

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