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Prep 15 minutes
Total 20 minutes
Serves as a starter/side
US | Metric
Ingredients
  • 400 g Fresh Clams
  • 2 tbsps Olive Oil
  • 2 Cloves of Garlic
  • 1 tbsp Tomato Purée
  • 1½ tbsps ‘Nduja (or more if you like)
  • 150 ml White Wine
  • 400 g Chickpeas
  • ½ Fresh lemon
  • Fresh Parsley
  • Fresh Basil

Clams, Chickpeas & ‘Nduja

Clams, Chickpeas & ‘Nduja Clams, Chickpeas & ‘Nduja

  1. Submerge your fresh clams in a bowl of cold water and keep in the fridge for 20 minutes to remove some of the grit.
  2. Heat your olive oil in a heavy-based pan on a low heat and add your sliced garlic. Cook for one minute or until fragrant.
  3. Stir the tomato puree into the oil and let this cook gently for 2 minutes, being careful not to burn it. Then add the ‘nduja and allow it to melt into the hot oil.
  4. Turn up the heat to medium-high then drain your clams and add to the pan along with the white wine. Immediately cover with a lid and let this bubble away for 2-3 minutes. When you remove the lid, all of the clams should be open and there should be a large pool of delicious liquid at the base of the pan. If some of the clams are still closed, give them a stir and a minute more to cook. If any clams remain shut after this, remove them from the pan using tongs and discard. 
  5. Tip the chickpeas into the pan and stir to coat in the sauce. Squeeze your lemon over the clams and stir in the chopped parsley and basil.
  6. Serve with extra lemon slices, herbs and fresh bread for dunking into the sauce.


Clams, Chickpeas & ‘Nduja

Clams, Chickpeas & ‘Nduja Clams, Chickpeas & ‘Nduja

favorite
print
like
Prep 15 minutes
Total 20 minutes
Serves as a starter/side
US | Metric
Ingredients
  • 400 g Fresh Clams
  • 2 tbsps Olive Oil
  • 2 Cloves of Garlic
  • 1 tbsp Tomato Purée
  • 1½ tbsps ‘Nduja (or more if you like)
  • 150 ml White Wine
  • 400 g Chickpeas
  • ½ Fresh lemon
  • Fresh Parsley
  • Fresh Basil
  1. Submerge your fresh clams in a bowl of cold water and keep in the fridge for 20 minutes to remove some of the grit.
  2. Heat your olive oil in a heavy-based pan on a low heat and add your sliced garlic. Cook for one minute or until fragrant.
  3. Stir the tomato puree into the oil and let this cook gently for 2 minutes, being careful not to burn it. Then add the ‘nduja and allow it to melt into the hot oil.
  4. Turn up the heat to medium-high then drain your clams and add to the pan along with the white wine. Immediately cover with a lid and let this bubble away for 2-3 minutes. When you remove the lid, all of the clams should be open and there should be a large pool of delicious liquid at the base of the pan. If some of the clams are still closed, give them a stir and a minute more to cook. If any clams remain shut after this, remove them from the pan using tongs and discard. 
  5. Tip the chickpeas into the pan and stir to coat in the sauce. Squeeze your lemon over the clams and stir in the chopped parsley and basil.
  6. Serve with extra lemon slices, herbs and fresh bread for dunking into the sauce.