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Categories:
lentils garlic bay leaf unsalted butter shallots thyme Manila clams white wine Creme Fraiche lemon lemon juice salt kale
Viewed: 31 - Published at: 3 years agoIngredients
- 1 cup French green (Le Puy) lentils, picked over and rinsed
- 1 garlic clove, smashed
- 1 fresh or dried bay leaf
- 3 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 1 tablespoon thyme leaves
- 3 pounds Manila clams or small littleneck clams, scrubbed
- 3 cups white wine
- 1 cup creme fraiche
- Thinly sliced zest of 1 lemon
- 3 tablespoons fresh lemon juice
- Salt
- 1 bunch of Tuscan kale, stems trimmed and leaves chopped
Method
- In a medium saucepan, combine the lentils, garlic, bay leaf and enough cold water to cover the lentils by 2 inches.
- Bring to a boil over high heat, then reduce the heat to moderately low, cover and simmer for 30 minutes, until the lentils are tender.
- Drain well; discard the garlic and bay leaf.
- In a large saucepan, melt the butter over moderate heat.
- Add the shallots and thyme and cook, stirring, for 2 minutes.
- Stir in the clams and wine, cover and cook over high heat, shaking the pan occasionally, until the clams open, 6 to 8 minutes.
- As the clams open, transfer them to a bowl; discard any clams that do not open.
- Stir the creme fraiche, lemon zest and lemon juice into the large saucepan and season with salt.
- Add the kale and lentils and cook, stirring, until the kale wilts, about 1 minute.
- Return the clams to the saucepan and stir to combine.
- Serve the stew in deep bowls.
