Steamed Clams Fagioli

Steamed Clams Fagioli Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe from

Recipe Time

Total: 29 Minutes

Nutritional Information

Calories 170
Fat 3.4 g
Satfat 0.5 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 10.8 g
Carbohydrate 24 g
Fiber 4.9 g
Cholesterol 20 mg
Iron 3 mg
Sodium 406 mg
Calcium 84 mg

Ingredients

1 1/2 teaspoons olive oil
1 garlic clove, minced
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1/8 teaspoon crushed red pepper
2 tablespoons dry white wine
1/2 (14.5-ounce) can diced tomatoes, undrained
1/3 cup fat-free, lower-sodium chicken broth
2 tablespoons clam juice
1 1/2 teaspoons chopped fresh parsley
1/4 teaspoon dried oregano
Dash of salt
Dash of black pepper
1/2 (15.5-ounce) can cannellini beans, rinsed and drained
12 littleneck clams
4 (1/2-inch-thick) slices whole-wheat French bread baguette (about 4 ounces), toasted

Preparation

1. Heat the oil in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute, stirring frequently. Add onion and celery; sauté for 1 minute, stirring frequently. Add red pepper; cook 1 minute. Stir in wine; cook 1 minute. Stir in tomatoes; bring to a simmer. Cook 5 minutes, stirring frequently. Add broth and next 6 ingredients (through beans); bring to a boil. Cover and reduce heat; simmer 2 minutes. Add clams to pan. Cover and cook over medium-high heat 5 minutes or until clams open; discard unopened shells. Ladle 2/3 cup soup into 4 bowls; top each with 3 clams. Serve with toast.

Note:

Christine Losurdo, Campbell Hall, N.Y.,

April 2010
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