Becky Wilkinson

Clams, Champagne & Crème Fraîche

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Steamed clams with a silky, salty sauce, served with slices of sourdough

 
Print Recipe
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 kg clams
  • 2 banana shallots, finely chopped
  • 1 tbsp olive oil
  • 175 ml champagne
  • 4 tbsp crème fraîche
  • 1 handful of chopped parsley
  • 4 slices sourdough

Method
 

  1. Wash clams in cold water, remove dirt - discard any open clams
  2. In a large saucepan that has a lid heat the oil and sweat the shallots for 4-5 minutes
  3. 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
  4. Strain the clams over a bowl, place liquid back into pan and boil, add crème fraîche and stir, taste and season 
  5. Place the clams into serving bowls, pour over sauce and sprinkle over parsley - serve with sourdough!