4 dozen little neck clams
2 cups of dry white wine
1/2 cup minced shallots
4 medium garlic cloves – minced
1 bay leaf
¼ finely chopped parsley
2 tbls unsalted butter
8 Qt stove top pot with cover
Cooking the Clams
Combine the wine, shallots, garlic and bay leaf in the pot and slowly bring to a simmer. Continue to simmer for 3 minutes to blend the flavors. Increase the heat to high and bring to a boil. Add the clams and cover. Check every few minutes, when the clams open they are done. Remove the clams – if you do not they may over-cook. Un-opened clams should be discarded.
Making the Dipping Sauce
Take the liquid the clams cooked in and divide in two equal portions. Place one portion back into the pot over a low heat. Add two tablespoons of unsalted butter and the parsley. Stir until the butter is melted. This is one of the best dipping sauces I have had with clams
The remaining liquid should be saved for making soups and clam sauce.
Tip: The live clams can be placed in a shallow pan with enough water to cover. Sprinkle a handful of cornmeal over them and let stand a few hours or overnight. They will absorb the cornmeal into their systems and it will clean out any sand as well as help in whitening the clam meat.