Put the clams into a large pan with the shallots, a quarter of the parsley and the cider. Cover and cook over a high heat, shaking the pan every now and then, for about 3-4 minutes until the clams have opened.
Add the cream and simmer, uncovered, for one minute. Add the remaining parsley, adjust the seasoning and spoon into warmed bowls, leaving behind the last 2-3 tbsps of sauce in case they contain a bit of sand.
Serve with plenty of crusty white bread for mopping up the juices.