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Champagne and Cream Clams with Linguine

Steamed Clams With Linguini, cream and parsley
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 4 tablespoons salted butter
  • 1 shallot, finely chopped
  • 4-6 garlic cloves, minced
  • 2 pounds clams, scrubbed and debearded (we used the Manila variety)
  • 1 cup Champagne or white wine
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 1 tablespoon minced fresh tarragon
  • ½ cup heavy cream
  • 2 teaspoons lemon zest (from 1 lemon)
  • 2-3 tablespoons fresh lemon juice (from 1 lemon)
  • ½ teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper, to taste
  • ¾ pound linguine, cooked according to package instructions
  • 2 tablespoons finely chopped flat-leaf parsley, for serving
  • ¼ cup Parmesan cheese, grated, for serving
  • 12 slices Baguette, grilled, for serving (optional)

Method

  1. In a large saucepan, over medium heat, melt 2 tablespoons of the butter. Add the shallots and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute longer.

  2. Increase the heat to medium-high, add the clams, Champagne and stock to the pan, cover and cook until most of the clams have opened, about 5 minutes.

  3. Reduce the heat to medium, stir in the thyme, tarragon, heavy cream, remaining 2 tablespoons butter, lemon zest, lemon juice, salt and pepper. Simmer, stirring occasionally, until the liquid has reduced to about 2½ cups, about 5 minutes. Discard any clams that are still closed.

  4. Serve the clams over the cooked linguine, garnished with parsley and Parmesan cheese, alongside grilled baguette, if using.