Lunchbreak: Chef/author Renee Erickson

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Renee Erickson

To purchase a copy of the book:

A Boat, a Whale & a Walrus: Menus and Stories

Thursday, April 2

book signing & reception at 5:30 p.m.
dinner at 6:30 p.m.
Shaw's Crab House
21 E. Hubbard Street

To reserve seats:
(312) 527-2722

Visit Renee's website:


Manila Clams

2 Tablespoons extra-virgin olive oil
2 golf ball–size spring onions, peeled, halved, and thinly sliced
3⁄4 cup dry white wine
1⁄2 cup heavy cream
1 Tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
5 pounds Manila clams, rinsed
1⁄2 cup creme fraiche
1 cup loosely packed, roughly chopped sorrel
1⁄4 cup loosely packed, roughly chopped chervil
1⁄4 cup loosely packed whole tarragon leaves
freshly ground black pepper
julienned peel of 1 small lemon

Heat a large, heavy pan over medium heat. Add the oil, then the onions, and cook, stirring, until the onions begin to soften, about 3 minutes. Add the wine, cream, lemon juice, and salt; increase the heat to high; and bring to a boil. Add the clams, cover, and steam for about 5 minutes, or until all the clams have opened. When the clams have opened (discard any that don’t), add the creme fraiche and stir until it melts into the sauce, then add the sorrel, chervil, tarragon, and pepper to taste.  Cook for another minute or two, then stir in about two-thirds of the lemon peel.  Serve hot, garnished with the remaining lemon peel, with a hunk of bread for dipping.