Clams in an Herb and Cream Broth

Developed by Laura, June, 2020, from a dish named "waterzooi", the house specialty at Caprice Bistro, Wilmington, NC. Of Flanders origin, the dish is both fast and easy to prepare.

2 dozen littleneck clams
3 T butter
1/2 c water
1 c white wine
1/2 cup half and half or cream
2 T minced garlic
1/4 c minced shallot
1 green onion, white and green parts chopped separately
2 T minced chives
a fistful of thyme sprigs
2 T flat-leaf parsley, chopped
1 T fresh lemon juice

Rinse the clams in cold water. Discard any that are open. Melt the butter in a large skillet over medium heat.  Add the minced garlic, shallot and the white part of the green onion.  Sauté until translucent, about 3 minutes. Add the wine and simmer for a minute or two. Add the water and return to a simmer. Add the clams and the remaining green onion, the other herbs, and the lemon juice. Cover the pan and steam gently for about 4 minutes or until all the clams open. Divide the clams into two bowls. Discard the thyme stem, raise the heat and reduce the liquid by one-third. Stir in the dairy, warm gently, and pour the broth over the clams. Serve with a crusty, warm baguette.