Steamed clams with chickpeas and green garlic

By Renee Erickson


  • 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 (2×1-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.

Atlas Olive Oils

110 Bd. Yaacoub El Mansour, 20370 – Casablanca – Morocco
T. +212 522 981125 or 26 – F. +212 522 982485

© 2020 Atlas Olive Oils – Site mapPrivacy PolicyRefund PolicyCredit