Clam Soup With Potatoes And Navy Beans

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces red potatoes
• 2 tablespoons extra virgin olive oil
• 5 garlic cloves, chopped
• 2 bunches broccolini, halved lengthwise
• kosher salt & freshly ground black pepper
• 40 littleneck clams
• 1 cup wine
• 1 cup diced tomato, strained
• 1 cup canned navy beans, rinsed and drained
• 1/4 cup fresh basil leaf, cut into julienne strips

Recipe

• 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.