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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Clams with Lemon Cream and Sevruga Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions