Clams with Sofrito, Kale and Smoky Chickpeas

I love this recipe because it combines briny seafood with earthy chickpeas and fresh greens in one satisfying dish. The clams release their flavorful juices as they steam, giving me a naturally savory broth without requiring a complicated sauce.

The sofrito is another reason I enjoy making this recipe. Slowly cooking onion, peppers, garlic, and tomatoes creates a deeply flavored foundation, while smoked paprika gives the chickpeas a warm, smoky character.

I also appreciate how complete the dish feels. I get seafood, legumes, and vegetables in the same bowl, and I can serve it with bread or rice when I want something extra for soaking up the broth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh clams, scrubbed and cleaned
• Cooked chickpeas, drained and rinsed
• Kale, stems removed and leaves chopped
• Yellow onion
• Red bell pepper
• Garlic cloves
• Crushed or diced tomatoes
• Tomato paste
• Extra-virgin olive oil
• Smoked paprika
• Ground cumin
• Red pepper flakes, optional
• Dry white wine
• Seafood, fish, or vegetable broth
• Fresh lemon juice
• Fresh parsley
• Salt
• Freshly ground black pepper
• Crusty bread, for serving

Directions

I start by cleaning the clams thoroughly under cold running water and scrubbing the shells to remove any grit. I discard any cracked clams and any open clams that do not close when gently tapped.

I heat olive oil in a large, deep skillet or Dutch oven over medium heat. I add the finely chopped onion and red bell pepper and cook them until they become very soft.

I stir in the minced garlic, tomato paste, smoked paprika, cumin, and red pepper flakes. I cook everything briefly until the garlic and spices become fragrant and the tomato paste darkens slightly.

I add the chickpeas and toss them through the sofrito so they become coated with the spices. I let them cook for a few minutes, allowing some of the chickpeas to develop a little color.

Next, I add the tomatoes and white wine. I simmer the mixture for several minutes so the wine reduces and the tomato flavors become concentrated.

I pour in the broth and bring everything to a gentle simmer. I add the chopped kale and cook until it begins to soften and wilt into the broth.

I arrange the cleaned clams over the chickpea and kale mixture and cover the pan tightly. I let the clams steam until their shells open, which generally takes about 5 to 8 minutes depending on their size.

I remove the opened clams as necessary to prevent them from overcooking. After cooking, I discard any clams that remain closed.

I finish the broth with fresh lemon juice, chopped parsley, and freshly ground black pepper. I taste before adding salt because the clams naturally contribute saltiness to the broth.

I spoon the chickpeas, kale, sofrito broth, and clams into shallow bowls and serve them immediately with crusty bread for soaking up the flavorful liquid.

Servings and Timing

I usually make this recipe for about 4 servings. I prepare the sofrito and chickpea mixture first, then add the clams near the end because they require only a few minutes to cook.

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Servings: 4

Variations

For an alcohol-free version, I replace the white wine with additional broth and add a little extra lemon juice at the end. I still get plenty of acidity and flavor from the tomatoes and citrus.

When I want an even smokier dish, I increase the smoked paprika slightly or add roasted red peppers to the sofrito. I find that the smoky flavor works especially well with the creamy chickpeas.

If I do not have kale, I use Swiss chard, spinach, or another sturdy leafy green. I add delicate greens later in the cooking process because they wilt much faster than kale.

For a spicier version, I add extra red pepper flakes or a finely chopped fresh chile to the sofrito. I can also finish each serving with chili oil.

I sometimes add other seafood, such as mussels or shrimp. When combining different types of seafood, I add them according to their cooking times so everything stays tender.

Storage/Reheating

I prefer eating this dish immediately because freshly steamed clams have their best texture right after cooking. If I have leftovers, I remove the cooked clams from their shells and refrigerate the meat with the chickpeas, kale, and broth in an airtight container for up to 2 days.

I reheat leftovers gently in a saucepan over low to medium-low heat. I warm the chickpea and kale mixture first, then add the clam meat toward the end so it heats through without becoming tough.

I can also prepare the sofrito, chickpeas, and kale ahead of time and refrigerate the mixture separately. When I am ready to serve the dish, I bring the mixture back to a simmer and steam freshly cleaned clams directly in the hot broth.

I do not leave cooked clams sitting at room temperature for extended periods, and I refrigerate leftovers promptly after the meal.

FAQs

How do I clean clams before cooking?

I rinse the clams under cold water and scrub the shells thoroughly with a stiff brush. If they are particularly sandy, I follow the handling recommendations for the type of clams I purchased. I discard cracked clams and any open ones that do not close when tapped.

How do I know when clams are cooked?

I look for the shells to open while they steam. I remove opened clams as they finish cooking so they remain tender. I discard any clams that stay closed after cooking.

Can I make Clams with Sofrito, Kale and Smoky Chickpeas without wine?

Yes. I replace the white wine with seafood, fish, or vegetable broth. I add fresh lemon juice at the end to give the finished broth the brightness and acidity I want.

What can I use instead of kale?

I can substitute Swiss chard, spinach, collard greens, or another leafy green. I adjust the cooking time depending on the variety because spinach needs much less cooking than kale or collard greens.

What should I serve with this clam dish?

I especially like serving it with toasted crusty bread because I can use the bread to soak up the sofrito and clam broth. I can also serve the clams over rice, couscous, or another grain when I want a more substantial meal.

Conclusion

Clams with Sofrito, Kale and Smoky Chickpeas gives me a satisfying combination of briny seafood, creamy chickpeas, tender greens, and a rich tomato-based broth. The sofrito creates a flavorful foundation, while smoked paprika, garlic, lemon, and the natural juices from the clams bring everything together.

Clams with Sofrito, Kale and Smoky Chickpeas

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Tender clams steam in a fragrant tomato sofrito with smoky chickpeas and ribbons of kale, creating a hearty seafood dish with a deeply savory broth. Serve it with crusty bread for soaking up the flavorful clam and tomato juices.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish-Inspired
• Diet: Low Fat

Ingredients

• 2 pounds fresh clams, scrubbed and cleaned
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 medium yellow onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 4 garlic cloves, minced
• 1 can (14.5 ounces) crushed or diced tomatoes
• 2 tablespoons tomato paste
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes, optional
• 1/2 cup dry white wine
• 1 cup seafood, fish, or vegetable broth
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt, to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• Crusty bread, for serving

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Instructions

1. Rinse the clams thoroughly under cold running water and scrub the shells to remove grit. Discard any cracked clams and any open clams that do not close when gently tapped.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and red bell pepper and cook for 7 to 8 minutes, stirring occasionally, until very soft.
3. Add the garlic, tomato paste, smoked paprika, cumin, and optional red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
4. Add the chickpeas and stir until thoroughly coated with the sofrito and spices. Cook for 3 to 4 minutes, stirring occasionally, to allow some of the chickpeas to develop a little color.
5. Stir in the tomatoes and white wine. Bring to a gentle simmer and cook for 4 to 5 minutes, allowing the wine to reduce and the tomato flavor to concentrate.
6. Pour in the broth and return the mixture to a gentle simmer. Add the chopped kale and cook for 3 to 5 minutes, stirring occasionally, until it begins to soften and wilt.
7. Arrange the cleaned clams over the chickpea and kale mixture in an even layer. Cover the pan tightly and steam for 5 to 8 minutes, checking periodically and removing clams as their shells open.
8. Once the clams have finished cooking, discard any that remain closed. Return any clams removed earlier to the pan.
9. Remove the pan from the heat and stir the lemon juice and chopped parsley into the broth. Season with black pepper and taste before adding salt because the clams naturally add salinity.
10. Divide the chickpeas, kale, sofrito broth, and clams among shallow bowls. Serve immediately with crusty bread for soaking up the broth.

Notes

• For an alcohol-free version, replace the white wine with an additional 1/2 cup broth and add extra lemon juice to taste before serving.
• For a smokier flavor, add a little more smoked paprika or include chopped roasted red peppers in the sofrito.
• Swiss chard, spinach, or collard greens can replace the kale. Add delicate greens such as spinach later because they wilt quickly.
• For additional heat, increase the red pepper flakes, add fresh chile to the sofrito, or finish with chili oil.
• Mussels or shrimp can be added along with the clams, adjusting when each seafood is added according to its cooking time.
• Discard cracked clams and any open raw clams that do not close when tapped. Discard clams that remain closed after cooking.
• For leftovers, remove the clams from their shells and refrigerate the clam meat with the chickpeas, kale, and broth in an airtight container for up to 2 days.
• Reheat the chickpea and kale mixture gently, adding the cooked clam meat near the end to avoid overcooking it.

Nutrition

• Serving Size: 1 bowl
• Calories: 390 kcal
• Sugar: 9 g
• Sodium: 920 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 10 g
• Protein: 28 g
• Cholesterol: 35 mg