Ingredients

• 6 pounds of steamer clams
• 6 chopped shallots
• 1 clove garlic
• 1/4 cup dry white wine
• 1 bay leaf
• Parsley

Instructions

1. Sauté the shallots and garlic in the butter until softened and add to a
2. large pot with wine, bay leaf and about two inches of water.
3. Bring to a boil and carefully add clams.
4. Cover and steam clams for 6-8 minutes
5. until they fully open.
6. Do not eat clams that do not open.
7. Serve clams and broth in bowls and garnish with parsley. Don't forget the crusty bread!