Photo by Elizabeth Cecil
A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.
Recipe information
Yield
Serves 4
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)
Need to make a substitution?
Preparation
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.