Categories: Seafood
Ingredients
- * 1 tablespoon olive oil
- * 2 garlic cloves, minced
- * 1/2 cup finely chopped onion
- * 1/4 cup finely chopped celery
- * 1/8 to 1/4 teaspoon crushed red pepper
- * 1/4 cup dry white wine
- * 1 (14.5-ounce) can diced tomatoes, undrained
- * 3/4 cup fat-free, less-sodium chicken broth
- * 1/4 cup clam juice
- * 1 tablespoon chopped fresh parsley
- * 1/2 teaspoon dried oregano
- * 1/8 teaspoon salt
- * 1/8 teaspoon black pepper
- * 1 (15.5-ounce) can cannellini beans, rinsed and drained
- * 24 littleneck clams
- * 8 (1/2-inch-thick) slices whole-wheat French bread baguette (about 8 ounces), toasted
Directions
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Heat the oil in a Dutch oven 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 and next 6 ingredients (through 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; discard unopened shells. Ladle 2/3 cup soup into 8 bowls; top each with 3 clams. Serve with toast.