Steamed Clams in a garlic, parsley, white wine cream

• 4 razor clams
• 1 lb of mussel
• ½ lb of venus clams or cockles
• 8 large palourde clams
• 1 soup spoon of garlic
• 1 tbsp of chopped parsley
• 1 tbsp of chopped shallots
• 250 ml of white wine
• ½ pint of cream double
• Salt & pepper to taste

In a pan add the wine, shallots, garlic and seasoning.

Bring to boil for a few minutes.

Add the seafood and simmer until all the shells are open.

Add the cream and boil for 2 minutes.

Serve immediately.