Steamed Clams Fagioli

From My Carolina Kitchen

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 (I used entire can)

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 kosher salt & freshly ground black pepper

1/2 (15.5-ounce) can cannellini beans, rinsed and drained (I used entire can)

12 littleneck clams

4 (1/2-inch-thick) slices French bread baguette (about 4 ounces), toasted

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, clam juice, parsley, oregano, salt and pepper and drained 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 (be sure discard any clams whose shells don’t open.) Ladle 2/3 cup soup into 4 bowls & top each with 3 clams. Serve with slices of a toasted baguette to mop up the broth.

Adapted from Cooking Light, serves 4, can be prepared in 30 minutes

This delicious recipe brought to you by My Carolina Kitchen.