3 dozen littleneck clams
6 tbsp. butter
6 tbsp. finely chopped shallots
2 tsp. finely chopped garlic
2 c. dry white wine
3/4 c. finely chopped parsley
2 c. heavy cream
Salt and pepper, to taste

Scrub clams well and drain. Melt butter in a soup pot and add shallots and garlic. Cook, stirring, about 30 seconds.

Add the wine and 1/2 cup parsley and bring to a boil. Add the clams. Cover tightly and cook until the clams start to open. Add the cream and season with salt and pepper.

Cover and continue cooking until all the clams open, about 5-10 minutes. Discard any clams that do not open. Serve sprinkled with remaining parsley. Serves 4.