Brush the clams under cold water and set them aside.In a large pot, heat the butter and brown the onion, shallots and garlic on a low heat for 5 minutes.Add the wine, fine herbs, lemon and peppercorns.Bring to a boil and allow to simmer for 2 minutes.Add the clams, cover, and cook on a high heat for 8 minutes.Remove the clams using a pierced spoon and set them aside.Pour the cooking liquid through a sieve into a bowl and blend in the cream. Set aside.Sauce:In a pot, melt the butter and blend in the flour.Cook on a low heat for 30 seconds and then remove from the heat.Pour in the cooking liquid with cream and mix. Cook, stirring until the liquid thickens.Add the garlic, parsley and clams.Reheat for 5 minutes, stirring frequently.

0 0 0 0

4 1/2 lb (2 kg) clams 1/4 cup (60 mL) butter 1 finely chopped onion 2 finely chopped dry shallots 3 finely chopped garlic cloves 1 3/4 cup (440 mL) dry white wine 1 pinch of fresh parsley 1 pinch of fresh thyme 2 bay leaves 1/2 lemon cut in rings 6 black peppercorns 1 cup (250 mL) 15% cream