Clams & Beans

By t1bishop

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/8 to 1/4 teaspoon crushed red pepper
• 1/4 cup dry white wine
• 1 (14.5-ounce) can diced tomatoes,
• undrained
• 3/4 cup fat-free, less-sodium chicken
• broth
• 1/4 cup clam juice
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (15.5-ounce) can cannellini beans,
• rinsed and drained
• 24 littleneck clams
• 8 1/2 -inch-thick) slices whole-wheat
• French bread baguette 8 ounces), toasted

Preparation

Step 1

1. Heat the oil in a Dutch oven over
medium-high heat. Add garlic; saute
1 minute, stirring frequently. Add
onion and celery; saute 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.