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Clams in White Bean Sauce
Grab your favorite crusty bread to sop up the sauce.
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36
littleneck or Manila clams
scrubbed
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1
can medium white beans
15 oz. rinsed
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ΒΌ
cup
olive oil
plus more for drizzling
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1
fennel bulb
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3
garlic cloves
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1
sprig rosemary
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1
lemon
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Handful of parsley leaves
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Kosher salt
freshly ground pepper
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4
thick slices country-style bread
toasted
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Heat olive oil in a large, heavy-bottomed pot over medium heat. Sautee fennel, garlic, and rosemary for 4 minutes.
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Add clams, lemon zest, and lemon juice.
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Cover and let simmer for 12-15 minutes or until the clams open up. Throw out any clams that do not open.
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Remove clams from the liquid and pour in beans.
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Cook for 2 more minutes, add clams and parsley.
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Make a salad with sliced fennel, lemon juice, salt, and pepper.
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Serve clams over salad. Enjoy! :D