Friday night’s dinner.
A really quick dinner.
Shallots and Garlic sauted in a little butter and then simmered in white wine and chicken broth, slightly reduced, seasoned with salt, pepper and fresh minced thyme – add the clams, cover and cook just long enough for the clams to open – add a little bit of cream
and
serve with lots of bread to sop up the sauce.
thibeaultstable.com 
So simple and so good tasting. Wish I can been there to join you!! Great photos.
One of those simple but amazingly tasty creations, looks great!
So easy…we had clams on Friday night, also. I like the addition of the chicken broth. I will have to try it.
YUM, Ann! It's been a while since I've shared a bucket of clams ~ one of my favorites. Beautiful presentation, too. xo