4 tablespoon olive oil
1 tablespoon chopped garlic
1 small onion –peeled, sliced thin
3 cups clam juice
1 cup white wine
3 tablespoon lemon juice
1 cup parsley leaves – (packed)
1 tablespoon honey
Salt –to taste
Freshly-ground black pepper –to taste
40 baby clams
Grilled Garlic Bread

Heat the oil in a large saucepan over medium-high heat until almost
smoking and saute the garlic until golden brown. Add the onion and cook
until soft. Add the clam juice, wine and lemon juice and bring to a
boil. Reduce heat and simmer for 10 minutes.

Place the broth in a blender with the parsley, honey and salt and pepper
to taste and process until pureed. Combine the broth and clams in a
large saucepan over high heat and bring to a boil. Reduce heat, cover
the pan and steam the clams until opened. Spoon into large bowls.
Serve with Grilled Garlic Bread.