Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Clams in Cream and Thyme Broth
- Level: Easy
- Yield: 4 to 6 servings
- Total: 2 hr 40 min
- Prep: 30 min
- Cook: 2 hr 10 min
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.