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Clams in White Bean Sauce

 

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

Ingredients

4 SERVINGS

1

15-ounce can baby lima or cannellini beans or other medium white beans, rinsed

¼

cup olive oil, plus more for drizzling

Kosher salt, freshly ground pepper

1

fennel bulb

3

garlic cloves

1

sprig rosemary

1

lemon

Handful of parsley leaves

36

littleneck or Manila clams, scrubbed

4

thick slices country-style bread, toasted

Preparation

Step 1

Toss beans in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.

Step 2

Halve fennel and remove fronds (don’t toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.

Step 3

Heat ¼ cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.

Step 4

While that’s happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.

Step 5

Add clams and lemon zest to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5–7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7–9 minutes; discard any clams that don’t open. Add reserved seasoned beans to pot and stir to combine; loosen sauce with water if it looks too tight. Return clams to pot, add half of parsley, and toss well.

Step 6

Add remaining parsley to bowl with reserved sliced fennel and squeeze remaining lemon half over. Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.

Step 7

Serve clams topped with salad and toasted bread for dipping into sauce.


  • Loved it! Used spaghettini and homemade roman beans....

    • RONIQUE

    • VIRGINIA BEACH

    • 8/3/2020

  • Definitely my favorite summer meal. I've made this a handful of times with whatever soft herbs I have on hand. I let the clams sit in some salted water for about ten minutes while I chop the fennel so they spit out some sand. This is definitely a staple in our house!

    • ANONYMOUS

    • BOSTON

    • 5/28/2020


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