Clams with Lemon Cream and Sevruga Caviar

Ingredients

• 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

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