MANILA CLAMS IN VENTURA LIMONCELLO, SUN-DRIED TOMATO & CREAM SAUCE Recipe - (4.8/5)

Ingredients

• 2 tablespoons unsalted butter
• 2 bay leaves
• 1/2 medium red onion, minced
• 2 cloves garlic, minced or smashed between the cutting board and the flat side of the blade of your knife
• 1/2 of an 8-ounce jar Mezzetta-brand julienne-cut sun-dried tomatoes in oil
• 1 cup cream (container will say "heavy whipping cream"; or substitute half-and-half)
• 5 or 6 sprigs fresh thyme
• 1/4 to 1/2 cup Ventura Limoncello or Ventura Blood Orangecello
• 1 1/2 to 2 pounds Manila clams
• Freshly ground black pepper, to taste
• Juice of 1 lemon
• Zest or 1 lemon or of 1 blood orange, depending on the type of liqueur you are using
• Warm baquette or similar bread, for dipping