6 tablespoons olive oil
2 tablespoons garlic, chopped
1 Spanish onion, peeled and sliced thinly
4 cups Clam juice
2 cups white wine
6 tablespoons fresh lemon juice
2 cups parsley leaves
2 tablespoons honey
80 baby clams
salt and pepper
Heat oil in saucepan until almost smoking. Add garlic and sauté until golden brown. Add the onion and cook until soft. Add the clam juice, wine, and lemon juice and bring to a boil. Reduce the heat and simmer 15 minutes. Remove from the heat and let cool to room temperature.
In a blender, combine the onion broth with the parsley, honey and salt and pepper to taste and process until puréed. Combine the clams and onion broth in a large saucepan over high heat and bring to a boil. Reduce the heat to medium, cover the pan, and steam the clams until opened, about 3 minutes after the broth begins to boil. Spoon the clams into a large bowl with the onion broth and toasted croutons.
A great new white wine on the scene is Albariño from Galicia in northwestern Spain. This wine has a soft, fruity aroma with very vibrant flavors. Crisp with ripe fruit flavors, its citrus-like acidity is great with the lemon oil.