Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Total Time
29 Mins
4 servings

How to Make It

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.

Ratings & Reviews

noelle71's Review

April 20, 2013

Kate09's Review

April 06, 2011
Love this recipe! So easy and delicious. I also used italian cherry tomatoes.

Forjabby's Review

March 27, 2010
This recipe was superb! I made it for my MIL for her birthday and there was none leftover. Everyone really raved over this dish. The only changes I made were to use Italian plum tomatoes and I did not drain the beans, to make for a richer, slightly thicker broth.