Steamed Clams with Vermouth and Cream

Ingredients:

4 dozen clams (cherrystone or littleneck)
4 TBS butter
1 large yellow onion, minced
5 cloves garlic, pressed or minced
1/2 cup bottled clam juice
1 TBS fresh lemon juice
3 TBS fresh parsley, chopped
1/2 cup dry vermouth (or dry white wine)
1/2 cup whipping cream
Freshly ground black pepper

Scrub and rinse the clams in cold water. Place in a large bowl and cover with cold water. Allow to soak for one hour; drain.

In a 12-quart pot melt the butter over low heat. Add the onion and saute for 4-5 minutes, or until softened, but not brown. Add the garlic, clam juice and lemon juice. Simmer, covered 3-4 minutes. Add the drained clams, parsley and vermouth. Bring to a simmer and cook, covered for 2 minutes. Add the cream and black pepper and continue simmering until the clams are fully open. Serve immediately in bowls with plenty of broth and bread for dipping. 2 servings (or 6 appetizer servings).