CLAMS IN CREAM AND THYME BROTH

Clams in Cream and Thyme Broth image

Provided by Food Network

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 5

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

Steps:

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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