• 72 sm Clams
  • 1 c White wine
  • 1 lg Onion — chopped
  • 1 ts Dried thyme
  • 1 Whole bay leaf
  • 1 tb Fresh parsley — chopped
  • 1 tb Butter
  • Freshly ground black pepper


Choose small clams. Scrub the clams well & place in a large kettle with remaining ingredients. Place over medium-high heat & stem until the clams open. Discard any clams that do not open after the majority have done so. Serve clams in shallow bowls with sauce over them. Perfect served with crusty french bread for dipping. Serves 6.