Manila Clams with Lentils and Kale

1. 1

   In a medium saucepan, combine the lentils, garlic, bay leaf and enough cold water to cover the lentils by 2 inches.

2. 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. 3

   Drain well; discard the garlic and bay leaf.

4. 4

   In a large saucepan, melt the butter over moderate heat.

5. 5

   Add the shallots and thyme and cook, stirring, for 2 minutes.

6. 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. 7

   As the clams open, transfer them to a bowl; discard any clams that do not open.

8. 8

   Stir the creme fraiche, lemon zest and lemon juice into the large saucepan and season with salt.

9. 9

   Add the kale and lentils and cook, stirring, until the kale wilts, about 1 minute.

10. 10

    Return the clams to the saucepan and stir to combine.

11. 11

    Serve the stew in deep bowls.

* Per serving · 4 servings · Values may vary.