1 Soak clams in a bowl of cold, salted water for 30 minutes. Wash well and transfer to a pot with a bit of clean water. Cover tightly and steam until clams open. Remove from heat and drain, reserving the cooking liquid.
2 Remove from their shells and place each clam on a shell half and set on baking sheet. Melt butter in a sauce pan and add flour, and cook for 1 minute, stirring constantly. Remove from heat and slowly whisk in milk, a little at a time, to form a thick white sauce. Return to heat and add the clam juice reserved. Sauté the onion and garlic, and add to the mixture with the parsley.
3 Top each clam with the sauce. Dip each in egg white and then sprinkle with bread crumbs. Place in hot oven until the tops are browned. Serve hot with a few drops of olive oil.
Advice of Wine to combine
Suggest from Sommelier
For this dish we look for a white wine with intense favor, ideally with a degree of creaminess and oak-aging in order to accompany the sauce that covers the clan; which delivers a pronounced favor and a well-rounded texture. The best is a year-old reserve Chardonnay.