Wash clams in cold water, remove dirt - discard any open clams
In a large saucepan that has a lid heat the oil and sweat the shallots for 4-5 minutes
Add garlic for 1 minute then add champagne, reduce by half. Add clams, place the lid on and allow to steam for 3-4mins till open
Strain the clams over a bowl, place liquid back into pan and boil, add crème fraîche and stir, taste and season
Place the clams into serving bowls, pour over sauce and sprinkle over parsley - serve with sourdough!