Steamed Clams With Chickpeas and Green Garlic
A luxurious seafood dish combining fresh clams and chickpeas in a creamy white wine sauce, enhanced with aromatic green garlic and fresh herbs. Perfect for serving with crusty bread to soak up the flavorful broth.
Ingredients
- •2 tablespoons olive oil
- •2 bulbs green garlic
- •½ cup dry white wine
- •1 cup heavy cream
- •1 tablespoon fresh lemon juice
- •4 pounds Manila or littleneck clams
- •1 can chickpeas
- •½ cup crème fraîche
- •¼ cup dill
- •¼ cup tarragon leaves
- •to taste kosher salt and pepper
- •3 strips lemon zest
- •to serve bread
Cooking Instructions
- 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.
15 min
