Clams and Beans Soup

2 lb Panamei clams
3 garlic cloves, chopped
¼ cup olive oil
1 small onion, thinly sliced
1 Tbsp Paprika
1 tsp red pepper flakes
1 cup white wine
Fresh parsley, roughly chopped
3 cups of cannellini beans
Salt & pepper, to taste

Add olive oil to a sautée pan and place over medium-high heat.

Add onion and garlic and sautée until almost tender, about 4 minutes.

Add paprika and red pepper flakes and cook an additional minute.

Add the clams, white wine, 1/2-1 cup water, and cover, stirring occasionally.

Allow it to steam until the clams open, about 4-5 minutes.

Season with salt & pepper and then add the cannellini beans.

Stir and let it absorb the flavors for a few minutes before serving.
Serve with crusty bread.

For an extra flavor and color, add a couple of cooked shrimp to the soup.


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