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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 4.5g
  • Saturated fat: 0.5g
  • Protein: 21.5g
  • Carbohydrate: 24.5g
  • Cholesterol: 39mg
  • Iron: 19.0mg
  • Sodium: 716mg
  • Calories from fat: 18%
  • Fiber: 4.5g
  • Calcium: 117mg

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

Preparation

  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.
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