Clams with Lemon Cream and Sevruga Caviar
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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