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
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