Recipe - Clams Marniere

72 small Clams
1 cup White wine
1 lg Onion chopped
1 teaspoon Dried thyme
1 Whole bay leaf
1 tablespoon Fresh parsley chopped
1 tablespoon Butter
Freshly ground black pepper

Choose small clams. Scrub the clams well & place in a large kettle with
remaining ingredients. Place over mediumhigh 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. Serves 6. 143 calories per serving. 3 g
fat. 20% of calories from fat.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip