Cherrystone Clams With Garlic and Parsley

From Fish and Shellfish by James Peterson which I found in the paper. Steam the clams open and then make a sauce from the steaming liquid and then bake. Sounds fantastic but I haven't tried it yet.

• Ready In: 20 mins
• Serves: 6
• Yields: 3 dozen

Ingredients

• 36  clams, use cherrystone clams, scrubbed and rinsed
• 1⁄2 cup dry white wine
• 6  garlic cloves, finely chopped
• 3  tablespoons parsley, finely chopped
• 1  cup heavy cream
•  salt
•  fresh ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
3. Scoop the clams out of the pot and remove and discard the top shells.
4. Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
5. Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
6. Boil the liquid until it is reduced by half and add the cream.
7. Continue boiling until it thickens slightly, being careful not to let the cream boil over.
8. Season with salt and pepper.
9. Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
10. Spoon enough sauce into each clam to fill the shell.
11. Bake 5 minutes until sauce bubbles.