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+ servings

Clams in White Bean Sauce

Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes
Course: Dinner, Seafood
Servings: 2 servings
Author: Silvia Ribas


  • 10-12 littleneck clams scrubbed
  • 15 oz can cannellini beans rinsed
  • 1/4 cup olive oil plus more for drizzling
  • 1 leek thinly sliced
  • 1/2 red onion sliced
  • 1 lemon
  • handfull cilantro and scallion
  • salt + pepper to taste


  • Heat oil in a cast iron skillet. Add sliced leek and onion. Cook until leek is translucent (3-5 minutes) then add garlic, clams, zest and juice from a half lemon. Cover and cook until some clams start to open (5-7 minutes).
  • Transfer the open clams to a bowl. Cover skillet and cook until remaining clams open. Discard any clams that don't open.
  • Remove all open clams from skillet. Add in beans, cilantro, scallion and season with salt and pepper. Loosen sauce with water, if it looks too thick.
  • Return clams to skillet and toss. Garnish with more fresh cilantro, lemon juice and drizzle with olive oil.