Clams with White Beans, Tomatoes, & Herbs
I made this dish for my Dad and me when I was up in Maryland visiting him. When I saw that Chesapeake’s Bounty had fresh, local clams, I knew I had to make this. (It has been saved on my pintrest page forever!) I have to admit that I have a serious aversion to fennel, so I substituted in onion instead, and a few other tweaks of my own.
I would absolutely make this for a crowd. It really is well-flavored, easy, and quick. A Must re-make!!
- 1 (15-ounce) can cannellini beans or other medium white beans, rinsed
- 1/4 cup olive oil, plus more for drizzling
- Kosher salt, freshly ground pepper
- 1 onion, chopped (or fennel)
- 3 garlic cloves, thinly sliced
- 1 pint tomatoes, halved
- 1 sprig rosemary
- 1 lemon
- Handful of parsley leaves, chopped
- 36 littleneck or Manila clams, scrubbed
- Country-style bread, sliced and toasted (or grilled)
- Toss beans and 1/2 the parsley in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.
- Heat 1/4 cup oil in a large heavy pot over medium. Add chopped onion, garlic, and rosemary sprig and cook, stirring often, until onion is translucent and tender, about 5 minutes.
- Add clams and tomatoes to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5–7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7–9 minutes; discard any clams that don’t open.
- Add reserved seasoned beans and parsley to pot and stir to combine; Return clams to pot and toss well.
- Drizzle with a very small amount of oil and remaining lemon juice, and toss again.
- Serve clams topped with remaining parsley and toasted bread for dipping into sauce.
- Serve immediately with toasted bread .
Original Recipe: https://www.epicurious.com/recipes/food/views/clams-in-white-bean-sauce