ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Steamed Clams Fagioli

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Total time 29 mins
Yield 4 servings

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

Nutrition 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

How to Make It

  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.