Roasted Clams with Parsley, Garlic and Spring Onions - Chef Recipe by Sarah Swan Recipe | AGFG

Ingredients

• 125 ml dry white wine, plus 160 ml extra
• 1 garlic clove, peeled and crushed
• 1/2 small brown onion peeled and roughly chopped
• A few parsley stems
• 8 large clams (see note)
• 100 g butter, softened
• 4 Tbsp finely chopped flat-leaf Italian parsley leaves
• 4 garlic cloves, peeled and thinly shaved using a mandoline
• 2 spring onions (scallions), thinly sliced on the diagonal
• Freshly ground black pepper, to taste