Author: Christy Majors adapted from The Paris Cookbook by Patricia Wells
Recipe type: Appetizer/Entree
Cuisine: French
Serves: 2-4
Ingredients
2½ pounds clams - littleneck, Manila or cherrystone
6 springs of fresh lemon thyme
¾ cup heavy cream
fresh pepper to taste
Instructions
In a large saute pan or skillet combine the cleaned clams, thyme and cream. Toss to coat the clam shells thoroughly. Cover and cook over high heat 3-6 minutes, shaking the pan occasionally until all the clams have opened. Once clams have opened serve in a bowl with the sauce. Discard any clams that did not open up.
Recipe by Tout va bien! (tm) at https://christymajors.com/tourdemanger-summer-in-paris/