Clams with White Beans, Tomatoes, and Herbs

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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)
    1. Toss beans and 1/2 the parsley in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.

    2. 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.

    3. 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. 

    4. Add reserved seasoned beans and parsley to pot and stir to combine; Return clams to pot and toss well.

    5. Drizzle with a very small amount of oil and remaining lemon juice, and toss again.
    6. Serve clams topped with remaining parsley and toasted bread for dipping into sauce.

    7. Serve immediately with toasted bread . 

Original Recipe:

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