Steps
1. Scrub the clams to remove dirt, rinse and set aside.
2. Melt the butter in a large pot over medium heat. Saute the shallot until softened, about 2 minutes.
Add garlic and cook for an additional minute.
3. Sprinkle in the flour and mix well. Slowly pour in the white wine and cream, stirring to make a sauce. Bring to a simmer and season with salt and pepper.
4. Add the clams to the sauce and cook for 8 minutes or until they are opened. Discard any clams that did not open.
5. Garnish with parsley and serve.