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Clams with Lemon and Creme Fraiche

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

This recipe works well as an interactive appetizer or would be great with pasta!


  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 4 pounds little neck clams, scrubbed
  • 24 ounces chickpeas, rinsed and roasted until browned
  • 1/2 cup crème fraîche
  • 1/4 cup loosely packed dill
  • 1/4 cup loosely packed tarragon leaves
  • Kosher salt, freshly ground pepper
  • grilled naan, for serving


  • 1. Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don’t open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Serve with bread.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828