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Steamed Clams Fagioli

  • 8servings
  • 2minutes

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Source: www.mixingbowl.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 garlic cloves, minced

  3. 1/2 cup finely chopped onion

  4. 1/4 cup finely chopped celery

  5. 1/8 to 1/4 teaspoon crushed red pepper

  6. 1/4 cup dry white wine

  7. 1 (14 1/2-ounce) can diced tomatoes, undrained

  8. 3/4 cup fat-free, less-sodium chicken broth

  9. 1/4 cup clam juice

  10. 1 tablespoon chopped fresh parsley

  11. 1/2 teaspoon dried oregano

  12. 1/8 teaspoon salt

  13. 1/8 teaspoon black pepper

  14. 1 (15 1/2-ounce) can cannellini beans, rinsed and drained

  15. 24 littleneck clams

  16. 8 (1/2-inch-thick) slices whole-wheat French bread baguette (about 8 ounces), toasted

Instructions Jump to Ingredients ↑

  1. Heat the oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute, stirring frequently. Add onion and celery; sauté for 1 minute, stirring frequently. Add red pepper; cook 1 minute. Stir in wine; cook 1 minute. Stir in tomatoes; bring to a simmer. Cook 5 minutes, stirring frequently. Add broth and next 6 ingredients (through beans); bring to a boil. Cover and reduce heat; simmer 2 minutes. Add clams to pan. Cover and cook over medium-high heat 5 minutes or until clams open; discard unopened shells. Ladle 2/3 cup soup into 8 bowls; top each with 3 clams. Serve with toast.

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