c.1996, M.S. Milliken & S. Feniger, all rights reserved
60 clams, in the shell
1 cup clam juice or fish stock, recipe follows
2 bunches fresh thyme, leaves only, roughly chopped 1/2 teaspoon freshly ground black pepper
2 cups heavy cream
Salt to tasteWash clams in cold running water and scrub with a brush to remove surface sand.
Place clams in a large saucepan with clam juice, thyme, pepper, and cream. Cover and cook over high heat, shaking occasionally, until shells open, 4 to 6 minutes. Remove from heat. Season with salt to taste.
