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- 72 small clams
- 1 cup white wine
- 1 large Onion
- 1 tsp dried thyme
- 1 whole bay leaf
- 1 tbsp fresh parsley
- 1 tbsp butter
- fresh ground black pepper
Choose small clams. Scrub the clams well and place in a large kettle with remaining ingredients. Place over medium-high heat and steam until the clams open. Discard any clams that do not open. Serve clams in shallow bowls with sauce over them.