4 dozen Littleneck or Manila clams
3 Tb. butter
1 shallot minced
2 cloves Garlic minced
1/3 cup wine and/or sherry
salt, pepper, and parsley to taste
Sauté shallot and garlic 3 minutes. Add wine and seasoning bring to simmer. Add clams cover and cook 3 to 10 minutes till calms are all open. Remove clams and reduce liquids for 2 minutes. Then pour over clams and serve with lemon.