8 dozen small clams
4 Tbsp butter
1 medium white onion, finely chopped
4 Tbsp fresh parsley, finely chopped
3 cups purified water
Melted butter for dipping
Rinse the clams thoroughly under cold running water, discarding any with broken shells.
Heat butter in a large pot over moderate heat and sauté the onion, stirring frequently, until tender but not brown, or about 5 minutes. Stir in the parsley and water and bring to a boil.
Add the clams and cook covered for 5 to 8 minutes, until the clam shells open. Discard any clams that don’t open. Transfer the clams to a large heated serving bowl.
Strain the broth through a double layer of cheesecloth and divide between 4 to 6 small serving bowls. Serve melted butter in small bowls.
To consume, remove clams from their shells using a small fork or your fingers. Dip into the broth and then into melted butter; and then place into your mouth, chew and swallow. Repeat until all clams have been consumed.
Serves up 4 to 6.