Clams with Lemon Cream and Sevruga Caviar

• 2 dozen mahogany or littleneck clams, scrubbed and rinsed
• 1 cup dry white wine
• 2 tablespoons minced shallots
• 1 fresh thyme sprig
• Freshly ground pepper
• 3 tablespoons heavy cream
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon minced fresh chives
• 1 1/2 to 2 ounces sevruga or osetra caviar
• Salt
• 2 dozen fresh chervil leaves and tiny lemon triangles (see Note), for garnish

1. In a large nonreactive saucepan, combine the clams with the wine, shallots, thyme sprig and a pinch of pepper.
2. Cover and cook over high heat until the clams just open, about 8 minutes.
3. Transfer the clams to a bowl with a slotted spoon; strain and reserve 1 1/2 teaspoons of the cooking liquid.
4. Remove the empty half-shell from each clam and reserve.
5. In a small bowl, combine the heavy cream, lemon juice, chives and the reserved cooking liquid.
6. Gently fold in the caviar.
7. Season the cream with salt and pepper.
8. Just before serving, spoon the caviar cream over each clam and garnish with the chervil and lemon wedges.

littleneck clams, white wine, shallots, thyme, freshly ground pepper, heavy cream, lemon juice, fresh chives, salt, chervil

Taken from www.foodandwine.com/recipes/clams-with-lemon-cream-and-sevruga-caviar (may not work)