Tuscan Clam Stew

Tuscan Clam Stew
Tuscan Clam Stew
  • 3 slices bacon, cut crosswise into strips
  • 1 tablespoon olive oil
  • 1/2 cup sliced shallots or chopped onion
  • 3 cloves garlic, minced
  • 1 (14-1/2 ounce) can no salt added diced tomatoes, undrained
  • 1/2 cup dry white wine or dry vermouth
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1 pound small to medium fresh live clams in their shells
  • 1 (15 ounce) can no salt added cannellini beans, rinsed and drained  

Cook bacon in a 10-inch deep sauté pan over medium heat until crisp. Transfer the bacon and drippings onto a folded paper towel to let drain.

Add the olive oil to the same pan over medium heat. Add onion and garlic and sauté 3 minutes. Add tomatoes, wine, rosemary and, if desired, pepper flakes. Bring to a boil over high heat. Reduce heat to medium and simmer 10 minutes.

  Meanwhile, place the clams in a colander under cold running water. Scrub them with a brush and rinse well. Stir the clams into the tomato mixture, cover and simmer 7 to 8 minutes or until clams open. Uncover and stir in the beans. Simmer 2 minutes or until beans are heated through. Ladle into shallow bowls and top with the reserved bacon. Makes 4 servings.

Nutrition Facts

per serving

Calories 250


  • Calories from fat:70g
  • Total fat:8g
  • Saturated fat:2g
  • Unsaturated fat:3g
  • Sodium:400mg
  • Carbohydrates:27g
  • Fiber:5g
  • Sugars:5g
  • Protein:13g
  • Iron:40%DV
  • Zinc:12%DV
  • B12:280%DV