Good Cooking since 1995
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Recipe by: Chef John V.
Serving size: 1
Preparation time: about 15 minutes
Amount/Measure/Ingredient:
18 Littleneck or Topneck Clams---Wash the clams well---if any are broken and smell bad discard them.Combine with---
1 tbsp. chopped shallots
½ tsp. chopped garlic
1 tbsp. olive oil
1 sprig fresh thyme
¼ cup white wine
1 pinch saffron
1 dash white pepper
½ cup heavy cream
Preparation:
Bring to a boil, cover and steam until the clams are open, about 5-6 minutes---remove, cover with plastic wrap and keep warm. Reduce the liquid until syrupy, add 2 tsp. chopped parsley, return the clams to the pot heat and serve with all the juices poured over the clams. Have some crusty French bread to soak up the juices.
Suggested Wine: Chardonnay, Pinot Gris or Fume Blanc