Steamed Clams A La Marniere - cooking recipe

Ingredients

1/2 to 1 qt. unshelled clams (per person)
dry white wine
1 Tbsp. butter (per serving)
1 peeled onion
1 tsp. dry parsley
pinch of thyme
1 bay leaf
few peppercorns

Preparation

Allow 1/2 to 1 quart unshelled clams per person.
Be sure clams are alive (no open or damaged shells).
Wash and scrub shells well and rinse several times.
Place in large kettle and add enough wine to make 1/2-inch in bottom.
Add butter, onion, parsley, thyme, bay leaf and peppercorns.
Steam in tightly covered kettle, just until shells open.
Remove and discard any closed shells.
Strain broth and serve with the clams.
You may dip unshelled clams in melted butter.