Lima beans with clams
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Extra-virgin olive oil |
| 1 | large | Onion; quartered, cut |
| ; crosswise into | ||
| ; 1/4-inch-thick | ||
| ; slices | ||
| 1 | Bay leaf | |
| ⅓ | cup | Dry white wine |
| 2 | packs | Frozen baby lima beans; thawed (10-ounce) |
| 2 | larges | Garlic cloves; minced |
| 24 | smalls | Clams; scrubbed |
| 3 | larges | Tomatoes; seeded, diced |
| ¼ | cup | Finely chopped fresh parsley |
Directions
Heat oil in heavy large deep skillet over medium-low heat. Add onion and bay leaf and saute until onion is golden, about 10 minutes. Add wine and simmer 1 minute. Season with salt and pepper. Arrange clams atop beans.
Increase heat to medium-high. Cover and cook until clams open, about 8 minutes. Discard any that do not open. Transfer clams to dish. Remove half of clams from shells and stir into beans. Mix tomatoes and parsley into beans. Mound lima bean mixture in large shallow bowl. Top with remaining clams in their shells and serve.
Serves 6.
Bon Appetit May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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