Five-Minute Clam Stew

1. 1

   In a 2-quart saucepan, melt all but 2 tablespoons of the butter over medium heat, but dont let it brown.

2. 2

   Strain the clams through a sieve and reserve the clam broth.

3. 3

   When the butter is melted, stir in the thyme, hot sauce, Worcestershire, and salt.

4. 4

   Cook for a minute, then add the clam broth and turn the heat to high, stirring occasionally until the mixture reaches a boil.

5. 5

   Lower the heat and add the cream, stirringbe careful not to let the cream boil.

6. 6

   When the cream is hot, add the clams, stir again, and cook for 2 minutes.

7. 7

   Ladle the stew into 4 heated bowls.

8. 8

   Squeeze a little lemon juice into each bowl.

9. 9

   Divide the remaining butter in quarters and drop a piece in the center of each portion.

10. 10

    Sprinkle a ring of paprika around the butter and add an outer ring of the snipped greens.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.