Steamed Clams Fagioli

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.8g
  • Carbohydrate: 24g
  • Fiber: 4.9g
  • Cholesterol: 20mg
  • Iron: 3mg
  • Sodium: 406mg
  • Calcium: 84mg

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. 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.
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