Clams in Cream And Thyme Broth Recipe

Free Recipe Clams in Cream And Thyme Broth

Recipe Type: H Recipes

Recipe Preparation: cook

Cooking Ingredients for Clams in Cream And Thyme Broth Recipe

60 Clams; in the shell
1 c Fish Stock; see * Note
(or clam juice)
2 bn Fresh thyme; leaves only,
-roughly chopped
1/2 ts Freshly-ground black pepper
2 c Heavy cream
Salt; to taste

Clams in Cream And Thyme Broth Preparation

* 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. Recipe Source: 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 – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 08-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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