Five-Minute Clam Stew

• 8 tablespoons (1 stick) butter
• 3 (10-ounce) cans minced clams
• 1 teaspoon thyme
• 4 drops hot pepper sauce
• Dash of Worcestershire sauce
• Salt to taste
• 2 pints light cream or half-and-half
• 1/2 lemon
• Paprika
• Finely snipped fresh dill
• Finely snipped watercress leaves

1. In a 2-quart saucepan, melt all but 2 tablespoons of the butter over medium heat, but dont let it brown.
2. Strain the clams through a sieve and reserve the clam broth.
3. When the butter is melted, stir in the thyme, hot sauce, Worcestershire, and salt.
4. Cook for a minute, then add the clam broth and turn the heat to high, stirring occasionally until the mixture reaches a boil.
5. Lower the heat and add the cream, stirringbe careful not to let the cream boil.
6. When the cream is hot, add the clams, stir again, and cook for 2 minutes.
7. Ladle the stew into 4 heated bowls.
8. Squeeze a little lemon juice into each bowl.
9. Divide the remaining butter in quarters and drop a piece in the center of each portion.
10. Sprinkle a ring of paprika around the butter and add an outer ring of the snipped greens.
11. Serve immediately.

butter, clams, thyme, pepper sauce, worcestershire sauce, salt, cream, lemon, paprika, dill, watercress leaves

Taken from www.cookstr.com/recipes/five-minute-clam-stew (may not work)