Tuscan Clam Stew

Tuscan Clam Stew

Directions

  1. 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.
  2. 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.
  3. 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.