3 T. minced Shallot

1 1/4 C. Dry White Wine (such as muscadar)

4 lb. small Clams

2 sprigs parsley

1 Bay Leaf

1 Celery Stalk, cut into chunks

3 T. butter

2 T. Flour

3/4 C. Cream

2 cloves Garlic, minced

1 1/2 T. minced Fresh Thyme

2 T. minced Green Onion, green part only

2 T. minced Parsley

Salt, Pepper and Lemon Juice

 

In small saucepan, combine shallot with 1/4 C. wine and cook over high heat until wine is reduced to 1 T. Remove from heat and reserve. Clean clams well in several changes of cold water, scrubbing shells well. Place in large pot with remaining C. of wine, along with parsley sprigs, bay leaf and celery. Steam over medium heat until clams are open, about 5 minutes. Remove from pot as they open ad strain broth through fine sieve lined with cheesecloth. Reserve clams and 1 1/2 C. broth. In medium saucepan, melt butter and add flour and cook roux without browning for 3 to 4 minutes. Add wine and shallot reduction and the reserved clam broth and whisk well while bringing to a simmer. Add cream and cook gently for 5 minutes. Stir in garlic, thyme, onion and parsley; season to taste with salt, pepper and lemon juice. Drizzle sauce over clams and serve immediately with plenty of crusty French bread and lots of napkins.