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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.

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

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

Find it online: https://thefamilycooking.com/clams-with-sofrito-kale-and-smoky-chickpeas/