Clams in Wine Sauce

After I made the scallops I had white wine left. The day before I saw how my chef made clams in white wine  sauce that smelled incredible, so I did the same.

In a saucepan, cook unopened clams in white wine, fresh thyme, sliced garlic and either sliced shalots or a mix of sliced white & red onions. As the clams open, take them out and separate them from the shells. When they're all out, put them back in and cook further for 1-2mn.