| 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 |
bn |
Fresh thyme; leaves only, roughly chopped |
| 1/2 |
ts |
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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