Lunch: Clams with Lemon Cream and Sevruga Caviar

This recipe includes superfoods such as:

Lemon

Health benefits of Clams with Lemon Cream and Sevruga Caviar

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 dozen mahogany or littleneck clams, scrubbed and rinsed
1 cup dry white wine
2 tablespoons minced shallots
1 fresh thyme sprig
Freshly ground pepper
3 tablespoons heavy cream
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced fresh chives
1 1/2 to 2 ounces sevruga or osetra caviar
Salt
2 dozen fresh chervil leaves and tiny lemon triangles (see Note), for garnish

Instructions

In a large nonreactive saucepan, combine the clams with the wine, shallots, thyme sprig and a pinch of pepper. Cover and cook over high heat until the clams just open, about 8 minutes. Transfer the clams to a bowl with a slotted spoon; strain and reserve 1 1/2 teaspoons of the cooking liquid. Remove the empty half-shell from each clam and reserve.
In a small bowl, combine the heavy cream, lemon juice, chives and the reserved cooking liquid. Gently fold in the caviar. Season the cream with salt and pepper. Just before serving, spoon the caviar cream over each clam and garnish with the chervil and lemon wedges.

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