Recipe courtesy of Rocco DiSpirito
Sauteed Clams with Chickpea Cream
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- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 12 g
- Sugar
- 7 g
- Protein
- 63 g
- Cholesterol
- 102 mg
- Sodium
- 2395 mg
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 12 g
- Sugar
- 7 g
- Protein
- 63 g
- Cholesterol
- 102 mg
- Sodium
- 2395 mg
Ingredients
Directions
- In a large saute pan, heat 1/4 cup oil, garlic, and chile pepper over medium-high heat and cook until garlic is lightly brown. Remove garlic from pan. Add clams and cover pan. Cook until clams steam open, about 5 to 10 minutes. Remove clams from pan and place in a dish. Add some steaming juices to keep clams warm. Cover. Reserve remaining steaming juice; it should be about 1 cup.
- Pour 1 cup reserved juice into blender and add chickpeas. Process until smooth. Season with salt, if necessary, and pepper. Divide puree among 4 shallow bowls. Top with clams and sprinkle with parsley. Combine the lemon zest and remaining olive oil, and drizzle over the top. Serve right away with toasted bread, if desired.
- Serving suggestion: 4 slices toasted country bread.
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