Manila Clams with Lentils and Kale
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.