Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

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.

IDEAS YOU'LL LOVE

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Sauteed Cabbage

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Rhode Island Style Clam Chowder

Recipe courtesy of Ellie Krieger

Linguine with Clam Sauce

Recipe courtesy of Robin Miller

New England Clam Chowder

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking