Clams contributes the most calories (128.76) per serving. Clams contributes the most sodium (97.44 mg) per serving. Clams contributes the most fat (1.69 g) per serving. Clams contributes the most cholesterol (59.16 mg) per serving. Clams contributes the most carbohydrates (4.47 g) per serving.
Scrub the clams in cold water, and drain. Combine pepper, wine, parsley, onion, bay leaf, thyme in a large pot. Add the clams and bring to a boil. Reduce heat, cover, and simmer for 10 to 15 minutes or until the clams open. Simmer for 3 more minutes and discard any clams that do not open. Divide clams among 6 bowls. Strain the hot broth over a cheesecloth and ladle over the clams.
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