Clams in Cream and Thyme Broth
- Total Time:
- 2 hr 40 min
- 30 min
- 2 hr 10 min
- 4 to 6 servings
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.
c.1996, M.S. Milliken & S. Feniger, all rights reserved
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robin Miller