The flavorful broth is enough to make this recipe for steamed clams special but steamed clams with chickpeas become an entire meal.
Steamed Clams with Chickpeas and Green Garlic
Print This Recipe Yield 4Source Renee EricksonPublished
Ingredients
- 2 tablespoon olive oil
- 2 green garlic bulbs (white and pale-green parts only)
- 1 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 4 pound Manila or littleneck clams (scrubbed)
- 1 (15oz) can chickpeas (drained and rinsed)
- ½ cup crème fraîche
- ¼ cup (loosely packed) dill
- ¼ cup (loosely packed) tarragon leaves
- salt and pepper
- lemon zest (to taste)
- grilled or toasted bread
Directions
Heat oil in a large skillet over medium. Cook green garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced somewhat, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don’t open. Add crème fraîche and stir until melted into the sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.
