Beer-braised chicken wings with clams and chickpeas from Food & Wine Magazine, July 2014: Best New Chefs 2014 (page 210) by Jamie Bissonnette

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on November 04, 2018

    The taste of clams were lost in this recipe. Soup is good, but not something I would repeat. The quick cooking of soup was not enough to bring out the taste and I ended up simmering the soup for about an hour more before adding clams. Added halved grape tomatoes for color and taste as well.

  • grindabod on August 03, 2017

    This is pretty genius. I used homemade fish stock that we had in the freezer, which gave the whole thing a ramen-y vibe, and I loved the chickpeas in this, they reminded me of Spanish broths. I did cook the wings a little longer in the broth before adding the clams, to make sure to achieve maximum tenderness. Perfect with some grilled crusty bread to mop up the juices.

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