Clam Soup With Potatoes and Navy Beans
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 12 ounces red potatoes
- 2 tablespoons extra virgin olive oil
- 5 garlic cloves, chopped
- 2 bunches Broccolini, halved lengthwise
- kosher salt & freshly ground black pepper
- 40 littleneck clams
- 1 cup white wine
- 1 cup diced tomato, strained
- 1 cup canned navy beans, rinsed and drained
- 1⁄4 cup fresh basil leaf, cut into julienne strips
directions
- Cover potatoes with water and bring to a boil; cover, reduce heat, and cook until tender, about 15 minutes, then drain.
- Meanwhile, heat oil in a large pot over medium low heat; cook garlic until it begins to turn golden.
- Add broccolini and season with salt and pepper; cook until crisp tender, about 3 minutes.
- Transfer broccolini to a bowl.
- To the pot add clams, wine, 1 cup water; cover pot and cook on high heat.
- As clams open, transfer them to serving bowl, 5 minutes.
- Slice the potatoes and add to the serving bowls.
- Add tomatoes and beans to the large pot and bring to a boil; return broccolini to heat through.
- Ladle into the serving bowls and garnish with the fresh basil ribbons.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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