Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.
Recipe information
Yield
Serves 6
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, quartered, cut crosswise into 1/4-inch-thick slices
1 bay leaf
1/3 cup dry white wine
2 10-ounce packages frozen baby lima beans, thawed
2 large garlic cloves, minced
24 small clams, scrubbed
3 large tomatoes, seeded, diced
1/4 cup finely chopped fresh parsley
Preparation
Heat oil in heavy large deep skillet over medium-low heat. Add onion and bay leaf and sauté until onion is golden, about 10 minutes. Add wine and simmer 1 minute. Season with salt and pepper. Arrange clams atop beans. Increase heat to medium-high. Cover and cook until clams open, about 8 minutes. Discard any that do not open. Transfer clams to dish. Remove half of clams from shells and stir into beans. Mix tomatoes and parsley into beans. Mound lima bean mixture in large shallow bowl. Top with remaining clams in their shells and serve.
Nutrition Per Serving
Per Serving: calories
206.82; fat
3.30 g; sodium
77.69 mg; cholesterol
12.24 mg
#### Nutritional analysis provided by Bon Appétit
