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Simple Recipes for Every Day

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 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
  • 3/4 lb linguine, cooked according to instructions
  • flat-leaf parsley, chopped
  • 1/4 cup parmesan cheese, grated

Method

  1. Melt 2 tablespoons of butter in a large sauté pan set over medium heat.
  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 tablespoons 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.