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Clams in Cream and Thyme Broth

c.1996, M.S. Milliken & S. Feniger, all rights reserved

Recipe categories: Shellfish, Clam, Meat, Dairy,
more
- Dish : Soup
- Cuisine : American
- Technique : Knife Skill--Slice
- Season : Fall , Spring , Summer
- Cookware Used : Saucepan

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Total Time:: 2 hr 40 min
Prep: 30 min
Cook: 2 hr 10 min

Yield:: 4 to 6 servings

Level:: Easy

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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

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.

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