Ingredients
3 tablespoons olive oil
1 1//4 pounds small clams, scrubbed
4 garlic cloves, finely chopped
2 shallots or green onions, finely chopped
3/4 cup dry champagne or other sparkling wine
1 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
6 tablespoons (3/4 stick) chilled unsalted butter, cut into tablespoon sized pieces
salt and freshly ground white pepper
Preparation
Heat oil in heavy large pot over medium to high heat. Add clams and cook 2 minutes, tossing gently. Stir in garlic and shallots. Add champagne and cook 3 minutes. Cover and steam 5 minutes. Remove opened clams. Cover and cook remaining clams 5 more minutes, discard any that do not open. Transfer clams to bowls using slotted spoon. Boil liquid in pan until reduced to 2/3 cup about 5 minutes. Reduce heat to low. Mix in parsley and lemon juice. Season with salt and pepper. Spoon sauce over clams and serve.
