Ingredients
1 cup dry white wine
2 tablespoons Pernod
1 medium-size onion, thinly sliced
3 garlic cloves, peeled and smashed
1/2 cup assorted fresh herbs (thyme, rosemary, tarragon)
3 dozen assorted clams (littleneck, Manila, steamer, razor, or yellow)
12 sprigs of parsley
Preparation
Combine the wine, Pernod, onion, and garlic in a large pot with a tight-fitting lid. Bring to a boil, then reduce to a simmer and cook for 3 or 4 minutes.
Add the herbs. Add the clams and cook, shaking the pot several times, until the clams open, 3 or 4 minutes. Discard any clams that do not open.
Spoon the clams into shallow soup bowls, spoon in some of the broth, and garnish with the parsley. Serve immediately.
