Chickpeas and Clams (Ceci e Vongole)

Ingredients

• 3 tbsp extra-virgin olive oil (plus more for serving)
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (thinly sliced or minced)
• 2 Calabrian chiles (chopped; substitute Fresno chiles or red pepper flakes to taste)
• 3 cans canned chickpeas (15-ounce cans, drained and rinsed; alternatively use 3 cups cooked dried chickpeas)
• 1 cup chickpea cooking liquid or water (Use chickpea cooking liquid when available)
• 1 cup dry white wine (inferred cooking liquid)
• 2 lb fresh clams (scrubbed and rinsed; mussels may be substituted)
• 0.5 cup flat-leaf parsley (chopped, plus extra for serving)
• kosher salt (to taste; clams and their juices are naturally salty)
• black pepper (to taste)
• crusty bread (optional, for serving and dipping into the broth)

Steps

1. 1

   Scrub the clams under cold running water, discarding any cracked shells and any clams that remain open when tapped firmly. Prepare all of the remaining ingredients before cooking, since the clams cook quickly.

2. 2

   Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent but not browned.

3. 3

   Add the garlic and chopped Calabrian chiles. Cook for about 30 seconds, stirring, until fragrant; do not let the garlic take on color.

4. 4

   Add the chickpeas and their cooking liquid or water. Stir to combine, season lightly with salt and pepper, and bring the mixture to a simmer.

5. 5

   Add the white wine and continue cooking until the broth reaches a vigorous boil. Taste and adjust the seasoning, remembering that the clams will add substantial salt and briny liquid.

6. 6

   Once the broth is boiling, add the scrubbed clams. Immediately cover the pot tightly with a lid. Cook over medium-high heat for about 5 to 7 minutes, shaking the pot once or twice, until the shells open and the clams are cooked through.

7. 7

   Remove the lid and discard any clams that have not opened. Stir in the chopped parsley and taste the broth, adding more pepper, chile, or salt only if needed.

8. 8

   Ladle the chickpeas, clams, and broth into shallow bowls. Finish with a drizzle of olive oil and additional parsley, and serve immediately with crusty bread if desired.

Notes

The source specifically recommends using 3 cups cooked dried chickpeas plus 1 cup of their cooking liquid for the best flavor, although canned chickpeas also work well. Fresno chiles can replace Calabrian chiles, and red pepper flakes may be used in a pinch. Mussels can replace the clams with the same cooking time. Do not add the shellfish until the broth is boiling; cover the pot immediately so the clams cook in intense heat and steam. Discard any shellfish that remain closed after cooking.

Nutrition per serving

• main
• one-pot
• Italian
• seafood
• weeknight
• dairy-free
• high-protein
• stovetop