2 lb. Clams scrubbed and rinsed
3 tablespoon butter divided
1/4 cup minced garlic
1/4 cup chopped green onion
1 cup white wine
1 cup chicken broth
juice of 1/2 lemon
1/2 cup cream
chopped parsley for garnish
In a 2″ half hotel pan, add 2 tablespoons of butter then add garlic, green onion, clams, wine, chicken broth, and cover with lid. Then place in the oven and cook.
When done cooking, remove from oven and stir in lemon juice, add the remaining butter and cream and stir.
garnish with parsley and serve immediately.