- 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 crème fraîche
- Thinly sliced zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 bunch of Tuscan kale, stems trimmed and leaves chopped
How to make this recipe
- In a medium saucepan, combine the lentils, garlic, bay leaf and enough cold water to cover the lentils by 2 inches. 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. Drain well; discard the garlic and bay leaf.
- In a large saucepan, melt the butter over moderate heat. Add the shallots and thyme and cook, stirring, for 2 minutes. Stir in the clams and wine, cover and cook over high heat, shaking the pan occasionally, until the clams open, 6 to 8 minutes. As the clams open, transfer them to a bowl; discard any clams that do not open.
- Stir the crème fraîche, lemon zest and lemon juice into the large saucepan and season with salt. Add the kale and lentils and cook, stirring, until the kale wilts, about 1 minute. Return the clams to the saucepan and stir to combine. Serve the stew in deep bowls.
Grilled bread and lemon wedges.
Contributed By Renee Erickson Photo © Fredrika Stjarne