8 green onions, chopped
1/4 c. olive oil
1/2 c. parsley, chopped
1 tsp. whole dry thyme
5 cloves garlic, chopped
5 lbs. clams
1 c. chardonnay, wine
Pepper to taste
Butter, melted

In a large pot, saute the garlic and green onions in olive oil. Add the clams, parsley, and thyme. Season with 5 twists of a pepper mill. Cover and bring to a boil. Keep on high heat until clams open, about 10 minutes. Serve clams with juice, to clean clams and melted butter. Six servings.