Manila Clams with Lentils and Kale

• 1 cup French green (Le Puy) lentils, picked over and rinsed
• 1 garlic clove, smashed
• 1 fresh or dried bay leaf
• 3 tablespoons unsalted butter
• 2 shallots, thinly sliced
• 1 tablespoon thyme leaves
• 3 pounds Manila clams or small littleneck clams, scrubbed
• 3 cups white wine
• 1 cup creme fraiche
• Thinly sliced zest of 1 lemon
• 3 tablespoons fresh lemon juice
• Salt
• 1 bunch of Tuscan kale, stems trimmed and leaves chopped

1. In a medium saucepan, combine the lentils, garlic, bay leaf and enough cold water to cover the lentils by 2 inches.
2. Bring to a boil over high heat, then reduce the heat to moderately low, cover and simmer for 30 minutes, until the lentils are tender.
3. Drain well; discard the garlic and bay leaf.
4. In a large saucepan, melt the butter over moderate heat.
5. Add the shallots and thyme and cook, stirring, for 2 minutes.
6. Stir in the clams and wine, cover and cook over high heat, shaking the pan occasionally, until the clams open, 6 to 8 minutes.
7. As the clams open, transfer them to a bowl; discard any clams that do not open.
8. Stir the creme fraiche, lemon zest and lemon juice into the large saucepan and season with salt.
9. Add the kale and lentils and cook, stirring, until the kale wilts, about 1 minute.
10. Return the clams to the saucepan and stir to combine.
11. Serve the stew in deep bowls.

lentils, garlic, bay leaf, unsalted butter, shallots, thyme, manila clams, white wine, creme fraiche, lemon, lemon juice, salt, kale

Taken from www.foodandwine.com/recipes/manila-clams-lentils-and-kale (may not work)