Wash the clams and drain them.
Put the wine in a saucepan over high heat and boil for 3 minutes. Add the clams and let them open, stirring occasionally. When they are open, remove them from the pan using a slotted spoon. Remove the empty half-shell and place the full ones on a baking dish.
Prepare the sabayon:strain the cooking juice from the clams. In a saucepan placed on a bain-marie, whisk the egg yolks, add the filtered juice, lightly salt and whisk the mixture for 2 minutes, then add the butter in 3 times without ceasing to whisk, then the pepper and the herbs finely chopped, then remove from heat.
Divide the sabayon among the clam shells, grill for a minute and serve immediately.
A Petit Chablis:
Domaine de l'Abbaye du Petit Quincy
Winegrower in Epineul – 89700 – France