Small, sweet Manila clams are a fixture on the menu at Renee Erickson’s Seattle oyster bar, The Walrus and the Carpenter. To make a meal of them at home, she adds French green lentils and kale. The clam juices, white wine and crème fraîche create a magnificent broth that’s delicious with grilled bread for dunking. Slideshow:  Quick Fish RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners

Chef Renee Erickson
Renee Erickson


Credit: © Fredrika Stjärne

Recipe Summary test

45 mins
45 mins
2 to 4


Ingredient Checklist


Instructions Checklist
  • 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.

Serve With

Grilled bread and lemon wedges.