Champagne and Cream Clams with Linguini

Story by Natalie
Champagne and Cream Clams with Linguini
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Despite being the two halves of The Modern Proper, Holly and I are different cooks and entertainers. We have sometimes have different styles and place value on different things, which I think is what makes us a great team. We do, however, share two very important things in common: 1) the common vision of helping others find the joy in opening their homes and welcoming friends and family with warmth and great food and 2) the belief that there is no better season for standing over the stove and producing lovely meals than fall. Yep, you heard me right. I just said the ‘F’ word. I have decided that if I’m seeing school supplies for sale, then it’s officially safe for me to begin anticipating autumn and all the joys that accompany it.


...and the hearty dishes of comfort foods that have been braised, roasted, sauteed, and simmered...

Champagne and Cream Clams with Linguini

I know Holly and I are not alone in our love of fall. It’s the vibrancy of the changing leaves (of course), the damp mornings that beg for slippers to be worn and coffee to be sipped slowly, and the hearty dishes of comfort foods that have been braised, roasted, sauteed, and simmered coming from our kitchens. Our list of favorite fall dishes is long and detailed, but one thing is for certain and that's that cooking with ceramic brings simplicity (and health) to even the most complicated recipes. Simplicity is key in our homes as Holly and I are seldom cooking solo. At any given time there can be 2-6 extra (tiny) hands wanting to help every step of the way and the ease that GreenPan offers with their ceramic cookware (from stirring, to even cook temperatures, all the way down to serving and clean up) is incomparable.

Champagne and Cream Clams with Linguini

And so, when GreenPan asked us to partner with them for a feature in the August Sur la Table catalog our answer was “you betcha!” Not only do we find it difficult to turn down an opportunity to cook and talk about fall food, but add in phenomenal cookware and a beautiful spread in Sur la Table’s new lifestyle layout, and it was a no brainer. To make things even better we were given the opportunity to use GreenPan's new champaign collection of cookware, which is not only dreamy in color, but function too. The Thermolon Diamond healthy ceramic nonstick coating uses actual diamonds, the hardest known substance, and it is four times more heat conductive than copper! Who knew such a thing even existed? Before GreenPan, we certainly didn’t. So without going on any further about how much we love fall and GreenPan, and Sur la Table, I’ll stop myself and share this stunning recipe for linguine topped with clams that have been simmered in champagne (to go with the beautiful pans, of course), cream, and a medley of herbs, which is just one of the things I cannot wait to make this fall. You’re oh so welcome.

We are not the only one's excited about the release of these gorgeous pans. To celebrate the launch of GreenPan's new Champagne Collection Sur la Table and GreenPan are partnering in a sweepstake where one can win either $1,000 gift certificate from Tiffany & Co or 1 of 50 frypans from GreenPan's Champagne collection. From now until August 26th you can enter here

This sponsored post is written by TMP on behalf of GreenPan. The opinions and text are all ours. Thank you for supporting the brands we love.

Champagne and Cream Clams with Linguini

Serves 4

Ingredients

4 tbsp butter, divided
1 shallot, finely chopped
4-6 cloves of garlic, minced
2 lb clams (we used the manila variety)
1 cup champagne or white wine
1 cup chicken stock
2 sprigs fresh thyme
1 tbsp fresh tarragon
1/2 cup heavy cream
zest & juice of 1 lemon
salt and pepper
prepared linguine
flat-leaf parsley, chopped
4 oz parmesan cheese, grated

Method

  1. In a large sauté pan set over medium heat, melt 2 tablespoons of butter.
  2. Add the shallots and sauté for 3 minutes.
  3. Add the garlic and cook for 3 minutes longer until softened, stirring occasionally.
  4. Add the clams to the pan and cook for another 5 minutes. Remove the clams from the pan, set aside.
  5. Add the champagne, chicken stock, thyme & tarragon to the pan. Bring to a boil then reduce to a rolling simmer and cook until reduced to 2 cups, stirring occasionally.
  6. Add the cream and additional 2 tbsp of butter and simmer for 3 minutes until sauce is beginning to thicken.
  7. Remove from the heat and stir in the lemon juice.
  8. Season with salt and pepper. Serve clams over cooked linguine, garnished with parsley and parmesan cheese, alongside grilled crusty french or sourdough bread.