Serves: 8
Total Time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup yellow onion, finely chopped
- 1/2 cup celery stalks, finely chopped
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine, optional
- 1 15.5oz can tomatoes, diced, undrained
- 3/4 cup chicken bone broth, organic
- 1 8oz clam juice
- 2 tablespoons fresh parsley, chopped
- 1 salt
- 1 ground black pepper
- 1 15.5oz can cannellini beans, rinsed and drained
- 24 littleneck clams
Directions
Heat oil in a Dutch oven over medium-high heat. Add garlic, onion and celery; sauté 1 minute. Add red pepper; cook 1 minute. Add wine and tomatoes and bring to a simmer. Cook 5 minutes, stirring frequently. Add broth and next 5 ingredients (through beans); bring to a boil. Cover and reduce heat; cook 2 minutes. Add clams. Cover and cook over medium-high heat 5 minutes or until clams open; discard unopened shells. Ladle 2/3-cup soup into bowls; top with clams.
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