An easy recipe to make, which suits all seafood menus, from the most rustic to the most refined… Chickpea and clam soup, flavorful and creamy, with fresh clams. The procedure is very simple, clams are opened in the classic way, in a pan with oil, garlic, white wine (and chili pepper if you like)… chickpeas are cooked separately, using the mollusk liquid, then the two preparations are combined and served at the table, with the essential parsley. Try this recipe because it’s delicious!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 184.77 (Kcal)
- Carbohydrates 18.95 (g) of which sugars 1.46 (g)
- Proteins 15.70 (g)
- Fat 4.31 (g) of which saturated 0.46 (g)of which unsaturated 0.64 (g)
- Fibers 6.20 (g)
- Sodium 1,066.17 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 cups canned chickpeas
- 1 lb fresh clams
- 1 tbsp tomato paste
- 2 cloves garlic
- Half chili pepper (to taste)
- Half glass dry white wine
- as needed vegetable broth
- parsley
- extra virgin olive oil
- salt
Tools
- 2 Pans
- Immersion Blender
- 2 Bowls
- Strainer
Preparation
If you purchased clams in the classic net, discard any broken or open ones, transfer them to a large container, cover them with cold water, and add a handful of coarse salt. Let them purge from the sand for at least a couple of hours, in the refrigerator.
After the time has passed, sauté a clove of garlic and the chili pepper in a drizzle of oil in a pan.
Drain the clams, rinse them externally, and add them to the pan. Stir, deglaze with white wine, then cover and wait for them to open, it will take just a few minutes.
Once opened, immediately remove the clams from the heat, transfer them to a bowl and filter their liquid into another bowl, using a very fine mesh strainer (1). You can shell all the clams, or just some of them, to taste.
Take another pan and sauté a clove of garlic (chopped or whole, to your taste) with a drizzle of oil.
Add the chickpeas, drained of their water, then pour in some vegetable broth, mixed with the clam liquid. Do not add salt, as the liquid is already very salty.
Cook for 5-6 minutes, add the tomato paste, then blend part of the soup with an immersion blender (2).
Reheat the chickpeas for a few more minutes, then add the clams, a handful of chopped parsley, and turn off the heat.
The chickpea and clam soup is ready, distribute it in two bowls and serve it hot, as an entrée or as a main course… enjoy your meal!
Tips and Notes
You can add more or less broth, depending on the thickness you want for the soup. You can blend as many chickpeas as you prefer.
For this recipe, veracious clams are more suitable, but if you can’t find them, small clams are fine too. I always recommend using fresh clams, alternatively, you can buy frozen ones (as long as they are of good quality).
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