Dream of Mediterranean Nights with These Clams

February 8, 2019

Clams in White Bean Sauce

Grab your favorite crusty bread to sop up the sauce.

Course Main Course
Cuisine Italian, Mediterranean
Keyword clams, fennel, lemon, parsley, rosemary, white beans
Author Mary Whitaker

Ingredients

  • 36 littleneck or Manila clams scrubbed
  • 1 can medium white beans 15 oz. rinsed
  • ¼ cup olive oil plus more for drizzling
  • 1 fennel bulb
  • 3 garlic cloves
  • 1 sprig rosemary
  • 1 lemon
  • Handful of parsley leaves
  • Kosher salt freshly ground pepper
  • 4 thick slices country-style bread toasted

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Sautee fennel, garlic, and rosemary for 4 minutes.
  2. Add clams, lemon zest, and lemon juice.
  3. Cover and let simmer for 12-15 minutes or until the clams open up. Throw out any clams that do not open.
  4. Remove clams from the liquid and pour in beans.
  5. Cook for 2 more minutes, add clams and parsley.
  6. Make a salad with sliced fennel, lemon juice, salt, and pepper.
  7. Serve clams over salad. Enjoy! 😀
 

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