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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.
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.
Nutritional information is provided by the author.
Per Serving: Protein: 24.7g Fat: 49.8g Carbohydrate: 20g
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