Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Sauteed Razor Clams over Linguini

Recipe courtesy of Derek Stonerov

Clams Casino

Recipe courtesy of Rick Moonen

Clam Bake

Recipe courtesy of Michael Symon

Clams "Linguini"

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.