Clams in Cream and Thyme Broth |
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Prep Time: 30 Minutes Cook Time: 130 Minutes |
Ready In: 160 Minutes Servings: 4 |
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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:
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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