Clams Broiled with Lemon, Thyme and Parmesan

• 1/2 cup water
• 24 littleneck clams, scrubbed
• Kosher salt
• 1/4 cup heavy cream
• 2 tablespoons dry white wine
• 2 tablespoons fresh lemon juice
• Freshly ground pepper
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 2 teaspoons chopped thyme leaves
• 1 teaspoon finely grated lemon zest

1. In a large pot, bring the water to a boil.
2. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes.
3. Transfer the clams to a platter to cool.
4. Preheat the broiler and position a rack 6 inches from the heat.
5. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet.
6. Remove and discard the top shells of the clams.
7. Carefully loosen the clams in the bottom shells and set them on the salt.
8. In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper.
9. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme.
10. Broil for about 3 minutes, until the cheese is melted.
11. Garnish with the lemon zest and serve.

water, littleneck clams, kosher salt, heavy cream, white wine, lemon juice, freshly ground pepper, cheese, thyme, lemon zest

Taken from www.foodandwine.com/recipes/clams-broiled-with-lemon-thyme-and-parmesan (may not work)