72 sm Clams
1 c  White wine
1 lg Onion -- chopped
1 ts Dried thyme
1    Whole bay leaf
1 tb Fresh parsley -- chopped
1 tb Butter
Freshly ground black pepper

Choose small clams. Scrub the clams well & place in a large kettle with
remaining ingredients. Place over medium-high heat & stem until the clams
open. Discard any clams that do not open after the majority have done so.
Serve clams in shallow bowls with sauce over them. Perfect served with
crusty french bread for dipping. Serves 6. 143 calories per serving. 3 g
fat. 20% of calories from fat.