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Clams In Cream And Thyme Broth

Type: Shellfish
Serves: 4 people

Recipe Ingredients

60   Clams, in the shell
1 cup 237mlFish Stock - see * Note
  (or clam juice)
2   Fresh thyme, leaves only - roughly chopped
1/2 teaspoon 2.5mlFreshly-ground black pepper
2 cups 474mlHeavy cream
  Salt - to taste

Recipe Instructions

* Note: See the "Fish Stock" recipe which is included in this collection.

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

Place clams in a large saucepan with Fish Stock or 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.

This recipe yields 4 to 6 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6148 broadcast 08-09-1996) - Downloaded from their Web-Site -


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