Clams In Cream And Thyme Broth
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Niger | Toohot03 | 4 | Servings |
INGREDIENTS
| 60 | Clams, in the shell | |
| 1 | c | Fish Stock, see * Note |
| or clam juice | ||
| 2 | Fresh thyme, leaves only | |
| roughly chopped | ||
| 1/2 | t | Freshly-ground black pepper |
| 2 | c | Heavy cream |
| Salt, to taste |
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. 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 - http://www.foodtv.com 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 199
Total Fat: 22.6g
Cholesterol: 82.4mg
Sodium: 186.3mg
Potassium: 132.2mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 2.6g