Rating: 3 stars
6437 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 6437
  • 2 star values: 0
  • 1 star values: 0
  • 6,437 Ratings
1988 Best New Chef Daniel Boulud
Daniel Boulud
November 1996

Gallery

Recipe Summary test

Yield:
MAKES 2 DOZEN CLAMS
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonreactive saucepan, combine the clams with the wine, shallots, thyme sprig and a pinch of pepper. Cover and cook over high heat until the clams just open, about 8 minutes. Transfer the clams to a bowl with a slotted spoon; strain and reserve 1 1/2 teaspoons of the cooking liquid. Remove the empty half-shell from each clam and reserve.

    Advertisement
  • In a small bowl, combine the heavy cream, lemon juice, chives and the reserved cooking liquid. Gently fold in the caviar. Season the cream with salt and pepper. Just before serving, spoon the caviar cream over each clam and garnish with the chervil and lemon wedges.

Make Ahead

The clams and cream can be made early in the day and refrigerated.

Notes

To make the lemon garnish, peel a lemon with a sharp knife, removing all the bitter white pith. Cut in between the membranes to release the sections into a bowl. Squeeze the membranes to extract the juice. Use the juice in the recipe and then cut a few of the sections into tiny triangles.

This dish can also be made without the caviar, using medium mussels in place of the clams.

Advertisement