← Back to Search Results
 Five-Minute Clam Stew

Photo by:
Comments: 0
 

Recipe

This homey recipe is the invention of the late gastronome Roy Andries de Groot, who claimed to serve it several times a month. And why not? It’s fast, it’s made from staples, and it’s delicious. The canned baby clams from Thailand are particularly good.

Yield: Serves 4

Ingredients

  • 8 tablespoons (1 stick) butter
  • 3 (10-ounce) cans minced clams
  • 1 teaspoon thyme
  • 4 drops hot pepper sauce
  • Dash of Worcestershire sauce
  • Salt to taste
  • 2 pints light cream or half-and-half
  • ½ lemon
  • Paprika
  • Finely snipped fresh dill
  • Finely snipped watercress leaves

Directions

In a 2-quart saucepan, melt all but 2 tablespoons of the butter over medium heat, but don’t let it brown. Strain the clams through a sieve and reserve the clam broth. When the butter is melted, stir in the thyme, hot sauce, Worcestershire, and salt. Cook for a minute, then add the clam broth and turn the heat to high, stirring occasionally until the mixture reaches a boil.

Lower the heat and add the cream, stirring—be careful not to let the cream boil. When the cream is hot, add the clams, stir again, and cook for 2 minutes.

Ladle the stew into 4 heated bowls. Squeeze a little lemon juice into each bowl.

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

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


© 1997 Frances McCullough
 

Nutritional Information

Nutritional information is provided by the author.

Per Serving: Protein: 24.7g Fat: 49.8g Carbohydrate: 20g

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
living-raw-food Living Raw Food
by Sarma Melngailis
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-sweet-life The Sweet Life
by Kate Zuckerman
mom-a-licious Mom-a-Licious
by Domenica Catelli
a-new-way-to-cook A New Way to Cook
by Sally Schneider
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?