Bistro Du Dome's Clams with Cream and Thyme
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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/