Clam and Chickpea Stew Kale, Fennel, and Preserved Lemon Ingredients: fresh Willapa Bay clams chickpeas kale garlic (2) 1/2 lemon (other 1/2 for chicken dish) preserved lemon sourdough bread rouille smoked paprika
1) Prepare the ingredients: Wash and dry the fresh produce. Wash the clams in several changes of cold water. Drain thoroughly. Remove and discard the tough stem from the kale and roughly chop the leaves Thinly slice the fennel. Using the flat side of your knife, gently crush the whole garlic cloves. Mince the preserved lemon. Quarter and de-seed the fresh lemon. Mix 1/2 the paprika with the rouille. Slice the sourdough. 2) Make the stew: In a large pot, heat 1 tablespoon of olive oil on medium-high heat. Add the garlic and cook until very lightly browned. Remove garlic. Add the sliced fennel, 1/2 the paprika, clams, chickpeas, and 1 cup warm water. Cover pot and simmer 5 minutes, or until clams have opened. Add chopped kale, stir, cover, and simmer for 1 minute. Add preserved lemon and the lemon juice. Discard any clams that have not opened. 3) Toast sourdough: While stew cooks, place sliced sourdough on a sheet pan. Drizzle with olive oil, season with salt, and bake in oven for 10 minutes, or until warmed and toasted. While still warm, rub with remaining garlic clove. 4) Plate your dish: Divide stew into two bowls. Spread rouille onto toasted sourdough and place on stew. Drizzle stew with olive oil and enjoy!