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Bon Appétit

Steamed Clams with Chickpeas and Green Garlic

5.0

(1)

Image may contain Food Dish Meal Seasoning Plant and Bread
Elizabeth Cecil

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Recipe information

  • Yield

    4 Servings

Ingredients

2

tablespoons olive oil

2

green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced

½

cup dry white wine

1

cup heavy cream

1

tablespoon fresh lemon juice

4

pounds Manila or littleneck clams, scrubbed

1

15.5-ounce can chickpeas, rinsed

½

cup crème fraîche

¼

cup (loosely packed) dill

¼

cup (loosely packed) tarragon leaves

Kosher salt, freshly ground pepper

3

2x1-inch strips lemon zest, cut lengthwise into thin strips

Grilled or toasted bread (for serving)

Preparation

  1. Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, 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 sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.

Nutrition Per Serving

Calories (kcal) 700 Fat (g) 44 Saturated Fat (g) 22 Cholesterol (mg) 170 Carbohydrates (g) 41 Dietary Fiber (g) 8 Total Sugars (g) 8 Protein (g) 29 Sodium (mg) 1090
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Reviews (1)

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  • Incredible! Made exactly as is. A bit decadent, especially when you sop up the liquid with crusty bread. Used dried dill and tarragon.

    • uwbadger1996

    • Virginia

    • 4/20/2020