Ingreadient :

• 2 teaspoons kosher salt, plus more for seasoning
• 2 pounds littleneck clams, scrubbed
• 2 cups green sorrel, tough stems trimmed
• 4 tablespoons unsalted butter, divided
• 2 medium shallots, chopped, divided
• 5 garlic cloves, minced, divided
• ½ cup heavy cream
• Kosher salt, to taste
• ¾ cup dry white wine
• 1 cup chicken stock or vegetable stock
• 2 tablespoons fresh lemon juice, or to taste
• Warm crusty bread, for serving

Direction :

1. Fill a medium bowl about ¾ full with water. Add 2 teaspoons salt and stir to dissolve. Add clams, adding more cold water if needed to cover. Let soak for 20 minutes to help remove some of sand from clams. Drain clams.
2. Bring a small pot of water to a boil. Fill a medium bowl with ice water. Set 5 to 8 sorrel leaves aside for garnish. Add remaining sorrel to a hand-held strainer and place in boiling water, keeping sorrel in strainer. Cook just to wilt, about 7 seconds (some leaves will brown slightly). Lift strainer with sorrel from boiling water and, keeping sorrel in strainer, immerse it in ice bath until cold. Drain; squeeze out any excess liquid from he sorrel and place in a blender.
3. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add half of shallots and cook, stirring often, until translucent, about 2 minutes. Add garlic, and cook, stirring often, until fragrant, about 1 minute. Add cream, season with salt, and simmer for about 1 minute. Transfer cream mixture to the blender with the blanched sorrel. Blend on high until very smooth, about 40 seconds.
4. In a medium saucepan, melt the remaining 2 tablespoons of the butter over medium-high heat. Add the remaining shallots and cook, stirring often, until translucent, about 2 minutes. Add the remaining garlic and cook, stirring often, until fragrant, about 1 minute. Season lightly with salt.
5. Add clams and stir to coat and heat slightly, about 20 seconds. Stir in wine, then chicken stock and bring to a boil. Reduce heat and simmer until reduced slightly, 1 to 2 minutes. Reduce heat to low; cover with a tight-fitting lid, and cook until clams open, shaking pot once, 5 to 10 minutes, depending on size of clams. Discard any unopened clams.
6. Remove clams from heat and transfer clams to a medium bowl. Whisk sorrel cream into juices in pot. Return clams to pot. Season with lemon juice and salt to taste. Transfer clams and sauce to a wide, shallow bowl and garnish with reserved sorrel leaves. Serve immediately with the crusty bread for soaking up the delicious sauce.