Dinner: Steamed Clams With Chickpeas and Green Garlic

Recipe by Renee Erickson A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

This recipe includes superfoods such as:

Lemon

Health benefits of Steamed Clams With Chickpeas and Green Garlic

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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)

Instructions

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.

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