2 lbs fresh clams
4 cloves garlic finely minced
1 shallot, finely minced
2 tbl olive oil
2 tbl. butter
1 cup chicken stock
2/3 cup white wine
1/2 cup minced fresh italian parsley
salt and freshly ground pepper
Scrub clams, submerge in water and store covered in refrigerator for 1 hour, rinse very well.
Heat olive oil and butter in large (5 qt) saute pan, then add garlic and shallots, cook over low heat for 5 minutes stirring often. Add chicken stock and heat to almost boiling. Add the clams and wine, cover and cook for 8-10 minutes or until clams are all opened. Throw in the parsley, salt and pepper to taste, and squeeze a lemon over everything, then stir to mix thoroughly.
Serve with lemon wedges and plenty of french bread to dip in the broth.