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Soak the clams in a large volume of water for 2 h. Change the water 2 or 3 times.
Rinse and drain the clams. Cook them on high heat in a saucepan until they open up.
Leave them in a colander but keep the cooking water.
Peel and slice the shallot. Rinse and chop the parsley.
Heat a saucepan and wait until the Thermal-Signal has turned completely solid red. Melt the butter and brown the chopped shallot.
Deglaze with the wine vinegar until almost completely evaporated.
Pour the filtered cooking juice from the clams. As soon as it boils, turn the heat down and add the cream. Thicken for a few min. and filter.
Pour it a second time in the saucepan, add a little salt and pepper. Add half of parsley and leave it to simmer on low heat.
Place your clams on your serving dish. Pour the sauce on them and mix well. Sprinkle with the remaining of parsley on the top.