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–+ servings

White Wine Clams with Chickpeas & Preserved Lemon

This clam recipe is simple, wholesome, sweet and delicious. If you're looking for an easy, rustic, filling meal that will have you scooping up delicious aromatic broth with every bite, these clams are it.
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2 servings

Ingredients

  • 2 lbs clams, scrubbed
  • 2 tbsp olive oil
  • 4 cloves garlic, sliced
  • 2 sprigs rosemary, stems removed
  • 2 sprigs thyme, stems removed, plus more for topping
  • 1/2 small preserved lemon
  • 1/2 tsp red pepper flakes
  • 1 pinch Diamond Crystal kosher salt and fresh cracked black pepper
  • 1 15 oz. can of chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1/2 cup dry white wine, cheap enough to cook with, but good enough to drink
  • 2 large slices of sourdough bread
  • 1 tbsp Italian chili oil, for serving

Instructions 

  1. Add the clams to a large bowl and fill with water. Scrub off any excess dirt and drain the water. Repeat the process a few times until the water runs clear. Set aside.
  2. In a large dutch oven on medium heat, add the olive oil. Toss in the garlic and cook for 1-2 minutes, or until the garlic is lightly golden. Add in the rosemary, thyme, preserved lemon, red pepper flakes, and just a bit of salt and pepper. Add in the chickpeas. Cook for another 2-3 minutes to let the flavors come together and to remove any "canned bean" taste.
  3. Pour in the wine and broth and turn the heat to medium high. Add the clams and cover the pot immediately. Cook for 5-8 minutes, or until all the clams have opened.
  4. Immediately pour the clams into two separate bowls, spooning over the broth and the chickpeas into each bowl. Add a slice of crusty bread, garnish with thyme and serve with Italian chili oil for drizzling. Dip, eat and enjoy!