A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.
Ingredients
4 Servings
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
2×1-inch strips lemon zest, cut lengthwise into thin strips
Grilled or toasted bread (for serving)
Preparation
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
