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