Clams in Cream and Thyme Broth

• 60 clams, in the shell
• 1 cup clam juice or fish stock, recipe follows
• 2 bunches fresh thyme, leaves only, roughly chopped 1/2 teaspoon freshly ground black pepper
• 2 cups heavy cream
• Salt to taste

1. Wash clams in cold running water and scrub with a brush to remove surface sand.
2. Place clams in a large saucepan with clam juice, thyme, pepper, and cream.
3. Cover and cook over high heat, shaking occasionally, until shells open, 4 to 6 minutes.
4. Remove from heat.
5. Season with salt to taste.

clams, clam juice, thyme, heavy cream, salt

Taken from www.foodnetwork.com/recipes/clams-in-cream-and-thyme-broth-recipe.html (may not work)