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Steamed Clams With Chickpeas and Green Garlic

Name: Steamed Clams With Chickpeas and Green Garlic
Cuisine: mediterranean
Ingredients: 2 tablespoons olive oil; 2 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced; 1/2 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; 1/2 cup crème fraîche; 1/4 cup loosely packed dill; 1/4 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)

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directions

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.

Recipes sourced from Epicurious.com.

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