Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Christine Losurdo, Campbell Hall, N.Y.
Recipe by Cooking Light April 2010


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

Recipe Summary test

29 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

170 calories; fat 3.4g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.6g; protein 10.8g; carbohydrates 24g; fiber 4.9g; cholesterol 20mg; iron 3mg; sodium 406mg; calcium 84mg.