Combine the wine, Pernod, onion, and garlic in a large pot with a tight-fitting lid. Bring to a boil, then reduce to a simmer and cook for 3 or 4 minutes.
Add the herbs. Add the clams and cook, shaking the pot several times, until the clams open, 3 or 4 minutes. Discard any clams that do not open.
Spoon the clams into shallow soup bowls, spoon in some of the broth, and garnish with the parsley. Serve immediately.