- 3 tbsp unsalted butter
- ¼ cup minced garlic
- ¼ cup green onions, chopped
- 2 lbs small clams
- 1 ½ cups white wine
- 2 cubes chicken bouillon, melted into 1 ½ cups hot water
- Juice from ½ lemon
- ½ cup half-and-half
- ¼ cup fresh flat-leaf parsley, chopped
- Sourdough or Italian bread
- Under cold running water, scrub the clams to remove dirt and sand. Set aside.
- In a large sauté pan, melt two tablespoons of butter over medium heat. Add garlic and green onions. Cook until softened, about 3-5 minutes.
- Add water with dissolved bouillon cubes, white wine, and the clams.
- Bring to a boil, then reduce to a rolling simmer. Cover the pan and cook the clams until they open (about 7-20 minutes), stirring occasionally. Discard any clams that do not open.
- Remove the pan from heat and stir in the lemon juice, remaining butter, and cream.
- Garnish with parsley and serve immediately with plenty of bread for sopping.