Ingredients

• 2 tablespoons olive oil
• 2 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice
• 4 pounds Manila or littleneck clams, scrubbed
• 1 (15.5-ounce) can chickpeas, rinsed
• 1/2 cup crème fraîche
• 1/4 cup loosely packed dill
• 1/4 cup loosely packed tarragon leaves
• Kosher salt, freshly ground pepper
• 3 (2x1-inch) strips lemon zest, cut lengthwise into thin strips
• Grilled or toasted bread (for serving)

Instructions

1. Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don’t open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.