Clam Soup With Potatoes and Navy Beans

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READY IN: 30mins
Recipe by threeovens

A lovely seafood soup, made hearty with potatoes and navy beans. From "Everyday with Rachael Ray" magazine.

Ingredients Nutrition


  1. Cover potatoes with water and bring to a boil; cover, reduce heat, and cook until tender, about 15 minutes, then drain.
  2. Meanwhile, heat oil in a large pot over medium low heat; cook garlic until it begins to turn golden.
  3. Add broccolini and season with salt and pepper; cook until crisp tender, about 3 minutes.
  4. Transfer broccolini to a bowl.
  5. To the pot add clams, wine, 1 cup water; cover pot and cook on high heat.
  6. As clams open, transfer them to serving bowl, 5 minutes.
  7. Slice the potatoes and add to the serving bowls.
  8. Add tomatoes and beans to the large pot and bring to a boil; return broccolini to heat through.
  9. Ladle into the serving bowls and garnish with the fresh basil ribbons.

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