Chowder & soup
Clam & White Bean Stew
Tuscan comfort with a coastal heart
- 30 min
- Easy
- Serves 4
Ingredients
- 10 razor clams, chopped
- 2 cans cannellini beans, drained
- 4 cloves garlic, sliced, chili flakes
- 3 cups stock, 1/2 cup white wine
- 2 big handfuls kale or chard
- Olive oil, crusty bread
Method
- Sizzle garlic and chili in olive oil until fragrant.
- Add wine; reduce by half. Add stock and beans; simmer 10 minutes.
- Mash a few beans against the pot to thicken.
- Wilt in the greens, then the clams for 2 minutes.
- Bowl it, olive oil on top, bread on the side.
Tip. A parmesan rind simmered in the broth is a quiet superpower.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.