Name: Clams with cherry tomatoes, herbs, and crème fraîche
Yield: Serves 4 to 6
Cuisine: American
Ingredients: ½ cup (25 g) loosely packed fresh tarragon leaves; Warm crusty bread, for serving; ½ cup (15 g) loosely packed fresh marjoram leaves; 1 cup (240 ml) crème fraîche; 1 tablespoon fresh lemon juice; 2 cups (480 ml) dry white wine; Julienned zest of 1 lemon; 3 pints (870 g) Sun Gold cherry tomatoes; 4 tablespoons (60 ml) extra-virgin olive oil, plus more as needed; 4 shallots, peeled and sliced into thin rounds; Kosher salt and freshly ground pepper; 5 pounds (2.3 kg) Manila clams, scrubbed

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Renee Erickson, a James Beard Award–winning chef and the co-owner of Sea Creatures sister restaurants in Seattle, created this colorful summer dish. She writes: “I love cooking this in the height of cherry tomato season when tomatoes are super sweet. They are the main star next to the clams here, so they should be very flavorful and full of the great acidity you get with summer tomatoes. This is a great dish to make when camping, as well as on a beach.”