Steamed Clams with Chickpeas and Green Garlic
A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.
- 2 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
- 1 tablespoon fresh lemon juice
- 4 pounds Manila or littleneck clams, scrubbed
- 1 15.5-ounce can chickpeas, rinsed
- ¼ cup (loosely packed) dill
- ¼ 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)
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.