Clams, Clams, Clams……………

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.

4 Comments Add yours

  1. So simple and so good tasting. Wish I can been there to join you!! Great photos.

  2. One of those simple but amazingly tasty creations, looks great!

  3. Kathy Walker says:

    So easy…we had clams on Friday night, also. I like the addition of the chicken broth. I will have to try it.

  4. YUM, Ann! It's been a while since I've shared a bucket of clams ~ one of my favorites. Beautiful presentation, too. xo

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