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    Clams Marniere


    Source of Recipe


    Internet

    List of Ingredients




    72 small clams
    1 c. white wine
    1 large onion chopped
    1 tsp. dried thyme
    1 whole bay leaf
    1 Tbsp. fresh parsley chopped
    1 Tbsp. butter
    Freshly ground black pepper

    Recipe



    Choose small clams. Scrub the clams well & place in a large kettle with remaining ingredients. Place over medium-high heat & 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.
 

 

 

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