Best Clams In Cream And Thyme Broth Recipes

NEW ENGLAND CLAM CHOWDER III

New England Clam Chowder III image

Institutional size!

Provided by TONY30

Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes

Time 30m

Yield 80

Number Of Ingredients 10

Ingredients

½ cup butter
1 cup all-purpose flour
8 onions, chopped
2 bunches celery, chopped
1 gallon milk
18 (16 ounce) cans minced clams, drained with juice reserved
4 quarts chicken broth
2 quarts heavy cream
2 tablespoons chopped fresh thyme
salt and pepper to taste

Steps:

In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside.
In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently.
Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 11.1 g, Cholesterol 108.1 mg, Fat 13 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 7 g, Sodium 352.3 mg, Sugar 3.3 g

CLAMS IN BROTH

Clams in Broth image

Provided by Michael Schlow

Categories Garlic Herb Shellfish Backyard BBQ Seafood Clam Grill/Barbecue

Yield Makes 10 servings

Number Of Ingredients 11

Ingredients

1 cup extra-virgin olive oil, plus extra for bread
2 1/2 garlic cloves, thinly sliced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons red pepper flakes
6 pounds small (less than 2 inches wide) hard-shelled clams such as littlenecks or cockles, scrubbed
1 1/4 cup white wine
1 tablespoon fresh thyme leaves
2 loaves rustic Italian bread, sliced into 1-inch-thick pieces
1/2 cup extra-virgin olive oil
1/4 cup fresh Italian flat-leaf parsley, coarsely chopped

Steps:

Cook clams:
In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
While clams cook, grill bread:
Preheat grill (high heat).
Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
When clams are cooked, stir in parsley. Serve clams with grilled bread.