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Assorted Steamed Clams

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1 cup dry white wine

2 tablespoons Pernod

1 medium-size onion, thinly sliced

3 garlic cloves, peeled and smashed

1/2 cup assorted fresh herbs (thyme, rosemary, tarragon)

3 dozen assorted clams (littleneck, Manila, steamer, razor, or yellow)

12 sprigs of parsley

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