Clams Marniere

Course : Clams
Serves: 6
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72 small clams
1 Cup white wine
1 large onion chopped
1 teaspoon dried thyme
1 whole bay leaf
1 tablespoons fresh parsley chopped
1 tablespoons butter
1 teaspoon Freshly ground black pepper

Preparation / Directions:

Choose small clams. Scrub the clams well and place in a large kettle with remaining ingredients. Place over medium-high heat and stem until the clams open. Discard any clams that do not open after the majority have done so. Serve clams in shallow bowls with sauce over them. Perfect served with crusty french bread for dipping.


Nutritional Information:

1618 Calories (kcal); 102g Total Fat; (58% calories from fat); 135g Protein; 30g Carbohydrate; 603mg Cholesterol; 1525mg Sodium

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