Manila Clams with Lentils and Kale Recipe

Name: Manila Clams with Lentils and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a medium saucepan, combine the lentils, garlic, bay leaf and enough cold water to cover the lentils by 2 inches.
2
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.
3
Drain well; discard the garlic and bay leaf.
4
In a large saucepan, melt the butter over moderate heat.
5
Add the shallots and thyme and cook, stirring, for 2 minutes.
6
Stir in the clams and wine, cover and cook over high heat, shaking the pan occasionally, until the clams open, 6 to 8 minutes.
7
As the clams open, transfer them to a bowl; discard any clams that do not open.
8
Stir the creme fraiche, lemon zest and lemon juice into the large saucepan and season with salt.
9
Add the kale and lentils and cook, stirring, until the kale wilts, about 1 minute.
10
Return the clams to the saucepan and stir to combine.
11
Serve the stew in deep bowls.

188

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Manila Clams with Lentils and Kale 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.

Manila Clams with Lentils and Kale

How did you like this recipe?

Frequently Asked Questions