White Wine Clams with Chickpeas & Preserved Lemon

These white wine clams are easy, briny, ready in minutes and insanely sophisticated for how little work they are. I used to always be intimidated by clams (and most seafood, to be honest), but it just takes cooking them once to learn that they are truly dinner’s miracle. They are so easy, they release their own specific flavor that can’t be replicated anywhere else, and they are just delicious. If you are looking for an easy romantic dinner for two (or one!) this recipe is one of my absolute favorites.

This is a more classic preparation of clams, with preserved lemon being the only unique element that adds a nice level of salt and acid to an already briny dish. Everything else is just there to enhance the natural flavors of the clams, which bring salinity and slight sweetness to the dish. Add in some chickpeas for extra texture and protein, and this is a full meal in minutes! If you are looking for how to make clams for the first time, this recipe is your best bet.

Why this is a perfect beginner clam recipe

This recipe is perfect if you are cooking clams for the first time. It’s relatively simple to get the broth going, and after that, you just toss the clams into your dutch oven and let them steam open for a few minutes.

It’s truly a recipe that you start as a soup, and then let the clams do the rest of the work. This recipe is also perfect if you have never had clams before and want to try them in a traditional, unfussy format. If you have never had clams, this recipe really lets them sing. It will give you a good understanding of what clams taste like, how they perform when you cook them, and what flavors they pair with.

Everything you’ll need for these white wine clams

These are the ingredients for this simple and easy beginner clam recipe:

• 2 lbs clams, scrubbed
• 2 tbsp olive oil
• 4 cloves garlic, sliced
• 2 sprigs rosemary, stems removed
• 2 sprigs thyme, stems removed, plus more for topping
• 1/2 small preserved lemon
• 1/2 tsp each of red pepper flakes
• A pinch of Diamond Crystal kosher salt and fresh cracked black pepper
• 1 15 oz. can of chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1/2 cup dry white wine, cheap enough to cook with, but good enough to drink
• 2 large slices of sourdough bread
• 1 tbsp Italian chili oil, for serving

How to make these white wine clams

• Add the clams to a large bowl and fill with water. Scrub off any excess dirt and drain the water. Repeat the process a few times until the water runs clear. Set aside.
• In a large dutch oven on medium heat, add the olive oil. Toss in the garlic and cook for 1-2 minutes, or until the garlic is lightly golden. Add in the rosemary, thyme, preserved lemon, red pepper flakes, and just a bit of salt and pepper. Add in the chickpeas. Cook for another 2-3 minutes to let the flavors come together and to remove any “canned bean” taste.
• Pour in the wine and broth and turn the heat to medium high. Add the clams and cover the pot immediately. Cook for 5-8 minutes, or until all the clams have opened.
• Immediately pour the clams into two separate bowls, spooning over the broth and the chickpeas into each bowl. Add a slice of crusty bread, garnish with thyme and serve with Italian chili oil for drizzling. Dip, eat and enjoy!

Looking for other fish recipes?

Fish can be tricky, but these are a few recipes that people absolutely love on the blog:

And that’s it for these white wine clams!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.