Sauteed Clams With Chickpea Cream

Recipe Ingredients

1/4 cup	59ml	Olive oil - plus
3 tablespoons	45ml	Olive oil
4		Garlic cloves - smashed
1/4		Chile pepper - minced (small)
3 lbs	1362g / 48oz	Littleneck clams - cleaned well
3 1/2 cups	829ml	Cooked chickpeas
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Minced fresh Italian parsley
1		Lemon - zested into thin
		Strips, and juiced
4		Toasted country bread - for serving

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MELTING POT with Rocco Dispirito - (Show # MP-1B51) - from the TV FOOD NETWORK

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