Sauteed Clams with Chickpea Cream |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/4 cup, plus 3 tablespoons olive oil |
4 cloves garlic, smashed |
1/4 small chile pepper, minced |
3 pounds littleneck clams, cleaned well |
3 1/2 cups cooked chickpeas |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons fresh minced italian parsley |
1 lemon zested into thin strips, and juiced |
serving suggestion: 4 slices toasted country bread |
Directions:
1. In a large saute pan, heat 1/4 cup oil, garlic, and chile pepper over medium-high heat and cook until garlic is lightly brown. Remove garlic from pan. Add clams and cover pan. Cook until clams steam open, about 5 to 10 minutes. Remove clams from pan and place in a dish. Add some steaming juices to keep clams warm. Cover. Reserve remaining steaming juice; it should be about 1 cup.
2. Pour 1 cup reserved juice into blender and add chickpeas. Process until smooth. Season with salt, if necessary, and pepper. Divide puree among 4 shallow bowls. Top with clams and sprinkle with parsley. Combine the lemon zest and remaining olive oil, and drizzle over the top. Serve right away with toasted bread, if desired.
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