This chickpeas & clams dish is a spin on the classic linguini and clams, only with more protein and flavor.
Ingredients for a family of 4:
4 Dozen little or middle neck clams
10 strips of bacon or 1 package of pancetta
2 cans of chickpeas rinsed
3 garlic cloves
1/2 cup dry white wine or rose
1 cup chicken bone broth (or vegetable stock)
1 tsp of both fresh rosemary and thyme
zest of half a lemon
juice of half a lemon
Directions:
First, we have to clean the clams. If you are storing these in your refrigerator, please make sure they are in a bowl or paper bag. Clams are clearly alive and you never want to store in plastic. Once you’re ready to use, you want to scrub them under cold water. I personally like to submerge them in bowl of ice water after I do that and add a spoonful of flour. The clams will naturally open on their own and release any grit/sand that might be within their shells. I let them sit while I prep the broth and rinse under cold water again before adding them to the dish.
Next, I made the broth. I started by rendering out some bacon. Once the bacon was cooked, I removed from the pan. I then added my kale and garlic. I deglazed with wine and added the bone broth. Using bone broth gave so much depth of flavor beyond what store bought vegetable stock can provide. I’ve been using and loving the bone broth from Azuluna. The ingredients are so clean and it makes for a great sipping snack or base for any meal. (The code MEGHAN10 can save you 10% off as well!)
Once the broth came to a simmer, I added the herbs, lemon zest and juice. I dropped the clams in and covered the pot to let them steam for 5-8 minutes. As soon as the shells open, they are ready to eat! You certainly don’t want to overcook and any shells that don’t fully open should be discarded.
I hope you enjoyed this chickpeas & clams recipe! It somehow is one that both my picky toddlers will happily eat ha!
Don’t forget to tag me if you recreate this
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