Clams with White Beans and Tomatoes

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.


4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 13 Minutes

Nutritional 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


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


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,

Oxmoor House

January 2004
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