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Clams with Sofrito

Clams with Sofrito, Kale and Smoky Chickpeas

Take a mini getaway to Spain and make these Clams with Sofrito, Kale and Smoky Chickpeas.

Course Main Course
Cuisine Spanish
Keyword clams recipe, clams with chickpeas, Spanish appetizer seafood
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 300 kcal
Author Denisse Salinas

Ingredients

FOR THE CHICKPEAS:

  • 1 14- ounce can chickpeas drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ¼ teaspoon smoked sea salt

FOR THE CLAMS:

  • 2 tablespoons extra virgin olive oil
  • 1 red bell pepper cored, seeded and diced
  • 1/2 medium onion diced
  • Salt and black pepper to taste
  • 4 sprigs fresh thyme plus more for garnish
  • 2 large cloves garlic thinly sliced
  • 1 dozen littleneck clams scrubbed clean
  • 1 cup kale leaves torn
  • ⅓ cup white wine
  • ¾ cup clam juice
  • 1 tablespoon sherry vinegar
  • 1 lemon sliced into wedges
  • 4 slices grilled bread

Instructions

  1. Dry the chickpeas on paper towels. Heat the 2 tablespoons olive oil in a frying pan over medium heat. Add the chickpeas and fry, stirring occasionally, until crisp and browned, about 4-5 minutes.

  2. Remove from heat and drain on paper towels, then transfer to a bowl and season with paprika and smoked sea salt, mixing well to combine.

  3. Heat 2 tablespoons olive oil in large saute pan over medium heat. Add pepper, onion, salt and black pepper. Remove thyme leaves from stems and add to pan. Sauté over medium heat until vegetables are tender, about 6-7 minutes.

  4. Add sliced garlic and kale leaves and sauté for 1-2 minutes. Add clams and cook, stirring, for about one minute. Add white wine and clam juice and cook, stirring, until clams have opened, about 5-6 minutes. Add sherry vinegar and season to taste with salt and pepper. Sprinkle with additional thyme leaves and serve with lemon wedges and grilled bread.