Author Notes
These clams open their mouths in a broth of beans, kale, wine, and garlic. I took to removing a bunch from their shells and smearing the whole mix over toasted bread. —Just Me and The Clams
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Ingredients
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3 pounds
little neck clams
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4 tablespoons
butter
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1
large onion, chopped
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1
bunch of kale, roughly chopped
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4
garlic cloves, minced
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1/2 cup
white wine
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zest of 1 lemon
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2
15 oz cans of cannellini beans
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1 tablespoon
olive oil
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1 teaspoon
pepper
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juice of 1/2 lemon
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serve with toasted bread and lemon wedges
Directions
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Scrub the clams in the sink clean. I use a small brush that is meant for cleaning floors.
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Heat the butter in the pot on medium heat. Once hot, add the onion and kale, stirring slowly so nothing burns.
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After about a minute, add the garlic, white wine, lemon zest, and clams. Cover, steaming the clams open for about 15-20 minutes.
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Add the beans, oil, and lemon juice. Serve with lemon wedges and toasted or grilled bread.
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