Clams with Lemon Butter

Rinse the clams thoroughly, removing the beards as well. Discard any clams that are already open. Peel and finely dice the shallots and garlic. Heat the olive oil in a pan, and sweat the shallots and garlic. Add the white wine and the fish stock, then add the clams. Cover and cook for 5 minutes, until the clams have opened. Discard any clams that do not open.

Rinse and dry the parsley, then finely chop the leaves. Rinse the lemon in hot water. Finely grate the zest and squeeze the juice. Heat the butter in a pan until forthy. Add the lemon zest, lemon juice, and half of the parsley into the pan. Season to taste with salt and pepper. 

Add the clams to the pan, and adjust the seasoning if necessary. Remove the clams from the pan, and arrange on a plate. Top with the lemon butter, and garnish with the remaining parsley.