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Clams Baked with Garlic and Parsley

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cup dry white wine
36 cherrystone clams, scrubbed
rock salt
1 cup whipping cream
6 garlic cloves, pressed
3 tablespoons fresh parsley, minced
teaspoon pepper


Bring wine to a boil in a saucepan; add clams. Cover and cook 10 minutes. Remove clams with a slotted spoon. Discard any unopened clams, reserving broth. Remove top clam shells. Pour a thin layer of rock salt into a 15 x 10 inch jellyroll pan. Place clams on rock salt. Pour reserved broth through a wire mesh strainer into a small saucepan, discarding solids. Add whipping cream, garlic, and parsley to broth. Bring to a boil; reduce heat, and simmer until reduced by half about 25 minutes. Stir in pepper. Spoon sauce over clams in shells. Bake at 400 for 5 minutes or until bubbly.

Serve immediately.

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