Simple Recipes for Every Day
Champagne and Cream Clams with Linguine
- 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
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.
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.
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.
Serve the clams over the cooked linguine, garnished with parsley and Parmesan cheese, alongside grilled baguette, if using.