Steamed Clams in Garlic, Thyme & Saffron Broth


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Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

Serving size: 1

Preparation time: about 15 minutes


18 Littleneck or Topneck Clams---Wash the clams well---if any are broken and smell bad discard them. 
Combine with---
1 tbsp. chopped shallots
tsp. chopped garlic
1 tbsp. olive oil
1 sprig fresh thyme
cup white wine
1 pinch saffron
1 dash white pepper
cup heavy cream


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

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