Clams in Cream and Thyme Broth

Name: Clams in Cream and Thyme Broth
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H10M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 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 taste

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Level: Easy
Total: 2 hr 40 min

Prep: 30 min
Cook: 2 hr 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 2 hr 40 min

Prep: 30 min
Cook: 2 hr 10 min

Yield: 4 to 6 servings

Ingredients

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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 taste

Directions

Wash 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.