Name: Clams in Cream And Thyme Broth
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

God’s ultimate goal for us, however, is that we be truly conformed to the likeness of His Son in our person as well as in our standing… Jesus did not die just to save us from the penalty of sin, nor even just to make us holy in our standing before God. He died to purify for Himself a people eager to obey Him, a people eager to be transformed into His likeness… This process of gradually conforming us to the likeness of Christ begins at the very moment of our salvation when the Holy Spirit comes to dwell within us and to actually give us a new life in Christ. We call this gradual process progressive sanctification, or growing in holiness, because it truly is a growth process.

Jerry Bridges

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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