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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Clams with White Beans and Tomatoes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy