Clams with Lemon Cream and Sevruga Caviar Recipe

Name: Clams with Lemon Cream and Sevruga Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large nonreactive saucepan, combine the clams with the wine, shallots, thyme sprig and a pinch of pepper.
2
Cover and cook over high heat until the clams just open, about 8 minutes.
3
Transfer the clams to a bowl with a slotted spoon; strain and reserve 1 1/2 teaspoons of the cooking liquid.
4
Remove the empty half-shell from each clam and reserve.
5
In a small bowl, combine the heavy cream, lemon juice, chives and the reserved cooking liquid.
6
Gently fold in the caviar.
7
Season the cream with salt and pepper.
8
Just before serving, spoon the caviar cream over each clam and garnish with the chervil and lemon wedges.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 dozen mahogany or littleneck clams, scrubbed and rinsed, 1 cup dry white wine, 2 tablespoons minced shallots, 1 fresh thyme sprig, and more.

Yes, Clams with Lemon Cream and Sevruga Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clams with Lemon Cream and Sevruga Caviar

How did you like this recipe?

Frequently Asked Questions