Clams and Beans

Serving Size: 4
Total Time:


  • 1 Pound manila clams or other bivalves - surf clams
  • 0.75 Pound cherry or baby plum tomato, halved
  • 2 clove garlic, thinly sliced
  • a pinch of hot red pepper flakes
  • 0.67 cup extra virgin olive oil
  • 0.67 cup white wine
  • 2 cup cooked, drained cannellini beans
  • 3 Tbsp chopped flat-leaf parsley
  • 8 basil leaves, torn


Heat a very wide pan over a very high heat until it smokes. Combine the clams, tomatoes, garlic, pepper flakes and oil in a bowl (if your pan's not going to be wide enough to hold them all in more or less a single layer, omit the clams for now and add them after the tomatoes have fried for a couple of minutes). When you think the pan shouldn’t possibly get any hotter, add the bowlful of ingredients all at once.

Cook, shaking the pan from time to time until a few of the clams pop open. Season with pepper and a tiny bit of salt and add the wine. Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately.

Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.