Set clams in large basin with cold water. Let stand 5 min. Then drain and refill basin with clean water. Scrub clams vigorously with a coarse, stiff brush. When all are scrubbed, drain and refill basin with clean water. Repeat these steps for 20 - 30 min until water in basin remains clean. Transfer cleaned clams to a bowl.

Choose a heavy casserole large enough to contain the clams later. (Remember that they more than double in volume when open.) Over med. Heat saute the shallots in olive oil until translucent. Add the garlic. When it has colored lightly add the parsley and stir two or three times. Add cornstarch and wine, turn the heat to high, and cook briskly for 2 min.

Drop in the clams. Stir, basting them lightly, and cover tightly. Continue cooking over high heat and stir the clams from time to time so that they all cook evenly. When their shells open, they will release their juices, and they will be done.

Place a slice of bread in each individual soup plate. Ladle the clams and sauce over the bread, taking care not to scoop up the liquid from the bottom of the pot because it probably contains sand.

Other notes: In Italy the pot comes to the table and the clams are served a few at a time so that they don't get cold.

This recipe is from "The Classic Italian Cookbook" by Marcella Hazan.