DRUNKEN CLAMS AND MUSSELS IN GARLIC BUTTER WINE BROTH

3-4 LBS CLAMS AND MUSSELS
2 CUPS WHITE WINE
1 1/2 CUP CHICKEN BROTH
1/2 CUP HEAVY CREAM
4 TBSP BUTTER
JUICE OF HALF LEMON
1/2 CUP SCALLIONS
ITALIAN PARSLEY