Recipe courtesy of Mary Sue Milliken and Susan Feniger

Clams in Cream and Thyme Broth

  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 30 min
  • Cook: 2 hr 10 min
  • Yield: 4 to 6 servings
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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


  1. Wash clams in cold running water and scrub with a brush to remove surface sand.
  2. 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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