Name: Steamed Clams with Chickpeas and Green Garlic
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 2 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced; ½ cup dry white wine; 1 cup heavy cream; 1 tablespoon fresh lemon juice; 4 pounds Manila or littleneck clams, scrubbed; 1 15.5-ounce can chickpeas, rinsed; ½ cup crème fraîche; ¼ cup (loosely packed) dill; ¼ cup (loosely packed) tarragon leaves; Kosher salt, freshly ground pepper; 3 2x1-inch strips lemon zest, cut lengthwise into thin strips; Grilled or toasted bread (for serving)

Image may contain Food Dish Meal Seasoning Plant and Bread

Elizabeth Cecil

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Recipe notes