Total Time: 15 minutes Serves: 2-4
- 1/3 cup Le Puy lentils
- 3 tablespoons unsalted butter
- 2 large or 4 baby leeks, white and pale-green parts only, cleaned and thinly sliced
- 2 pounds manila clams, scrubbed and rinsed
- 1½ cups dry white wine
- 1/3 cup crème fraîche
- Zest and juice of 1 lemon, plus extra juice as needed
- 2½ tablespoons tarragon leaves, roughly chopped
1. Add lentils to a small pot of simmering water and cook until just tender, 10-15 minutes. Strain lentils in a colander and season with salt to taste.
2. Add butter to a wide, large pot set over medium heat. Once the butter has melted, add leeks and sauté until tender and bright in color, about 5 minutes. Increase heat to medium-high and add clams, quickly stirring to coat shells in leeks and butter. Add white wine and cover the pot with a lid. Steam until clams just open, about 3 minutes. Use a slotted spoon to transfer clams to a bowl and set aside.
3. Add cooked lentils and crème fraîche to pot with leeks and broth. Simmer over medium heat until lentils are heated through, 1-2 minutes. Stir in lemon zest, 2 tablespoons lemon juice and tarragon. Return clams to pot and stir to coat evenly in lentils and sauce. Remove pot from heat and season clams with lemon juice and salt to taste. Serve immediately with bread.