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

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Sauteed Asparagus and Snap Peas

Recipe courtesy of Ina Garten

Sauteed Carrots

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Clam and Bacon Soup

Recipe courtesy of Food Network Kitchen

Linguine and Clams

Recipe courtesy of Bobby Flay

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Sauteed Broccoli Rabe

Recipe courtesy of Anne Burrell

Linguini with White Clam Sauce

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking