3 kg of clam, dry white wine 1 cup, onion 1 piece (chopped), 2 cloves of garlic (chopped), a little French parsley (chopped), butter 1 spoon, a little pepper, and cream 1/4 cup.

working methods

1. Put the clams in salt water, spit out the sand behind them, and then wash the clams.

2. Heat the pot, put the clams, onions, garlic, French parsley, white wine, butter and pepper into the pot, and cover the lid tightly until all the clams are opened. Remove all the openings, or it will be overcooked.

3. Take out all the clams and put them on the plate. Filter out the soup left in the pot (only the soup on the top can be used, and there is sand sediment on the bottom), put the soup back in the pot, pour in the cream, and heat it but don't cook it. When the soup becomes sticky, it can be served. Pour it on clams and eat it directly (as an appetizer). Or eat it with cooked pasta or rice (as dinner). Because clams are salty, there is no need to add salt. )