|Olive oil||1⁄4 Cup (4 tbs)|
|Clams||4 (In Shells, Drained)|
|Parsley||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs)|
In a large kettle with a tight-fitting lid, saute a few shallots or green onions, or yellow onion, in a little olive oil.
Add the clams, parsley, a few twists from your pepper mill, and a couple of pinches of whole thyme.
Add the wine, and cover the pot.
Place on high heat until the clams open, about 10 minutes.