Ingredients:
1/3 cup Le Puy lentils
3 tbsp. butter
2 large or 4 baby leeks, white and pale green parts only; clean and sliced thinly
2 lb. manila clams, scrubbed and rinsed
1 1/2 cups dry white wine
1/3 cup crème fraîche
Zest and juice of 1 lemon, plus extra juice as needed
2 1/2 tbsp. tarragon leaves, roughly chopped
Salt
Directions:
1. Add lentils to a small pot of simmering water and cook until just tender, 10 to 15 minutes.
2. Strain lentils in a colander and season with salt to taste. Set aside.
3. Add butter to a wide, large pot set over medium heat. Once the butter has melted, add leeks and sauté until tender and bright (about 5 minutes).
4. Increase heat to medium-high and add clams, quickly stirring to coat clams in leeks and butter.
5. Add white wine and cover pot with a lid. Steam clams until just opened (about 3 minutes). Use slotted spoon to remove clams to a bowl and set aside.
6. Add cooked lentils and crème fraîche to pot with leeks and broth. Simmer over medium heat until lentils are heated through (1 to 2 minutes). Stir in lemon zest, 2 tbsp. lemon juice and tarragon.
7. 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 with bread.
Yum!