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Clams with White Beans and Tomatoes

Prep time 7 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 cup)
Fresh clams add a distinct and wonderful flavor to the tomatoes and beans as the mixture simmers. It's important not to overcook the mixture or the clams will be tough.

Ingredients

  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes with garlic and onion
  • 1/4 cup Riesling or other slightly sweet white wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon hot sauce
  • 1 pound littleneck clams
  • 1 (16-ounce) can navy beans, rinsed and drained

Nutrition Information

  • calories 219
  • fat 4.5 g
  • satfat 0.5 g
  • protein 21.5 g
  • carbohydrate 24.5 g
  • cholesterol 39 mg
  • iron 19.0 mg
  • sodium 716 mg
  • caloriesfromfat 18 %
  • fiber 4.5 g
  • calcium 117 mg

How to Make It

  1. Heat oil in a large skillet over mediumhigh heat. Add garlic; sauté 1 minute. Add tomatoes and next 4 ingredients; bring to a boil.

  2. Stir in clams and beans; cover, reduce heat, and simmer 10 minutes or until clams open. Discard any unopened shells. Divide clams evenly between 4 bowls; top each evenly with tomatoes, beans, and liquid.

Oxmoor House Healthy Eating Collection