INGREDIENTS:

• 25 small cherrystones, rinsed well
• 2-3 cloves of garlic, minced
• 2 shallots, thinly sliced
• 2 tsp. fresh thyme chopped
• 1 tbsp. fresh parsley chopped
• 5 tbsp. olive oil
• 2-3 tbsp. butter
• 1 cup white wine

Preparation:

1. Sautee onion and garlic in oil and butter for 3mins.at med- high heat.
2. Stir in herbs for 2 mins.
3. Add wine and wait for mixture to come to a boil and gently add rinsed clams to pot.
4. Cover and wait until it returns to a boil
5. When clams begin to open remove with tongues one at a time, only removing clams that are open (discarding ones that don’t )
6. When most if not all are out pour liquid over cooked clams and serve with warm crusty french bread