Delicate haricots verts add a fresh flavor and tender crunch to this dish. For tips on buying clams, see "Selecting Shellfish," page 160, in this month's Cooking Class.
Cooking Light JULY 2005
Melt butter in a Dutch oven over medium-high heat. Add tomato, shallots, salt, and garlic; sauté 3 minutes. Stir in wine and clam juice. Add clams; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until shells begin to open. Stir in beans; cover and cook 2 minutes or until beans are crisp-tender. Remove from heat; stir in parsley. Serve immediately over pasta.
Go to Full Version of