| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1992 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Extra-virgin olive oil |
| 1 |
|
Onion, quartered cut |
|
|
crosswise into |
|
|
1/4-inch-thick |
|
|
slices |
| 1 |
|
Bay leaf |
| 1/3 |
c |
Dry white wine |
| 2 |
|
Frozen baby lima beans |
|
|
thawed 10-ounce |
| 2 |
|
Garlic cloves, minced |
| 24 |
|
Clams, scrubbed |
| 3 |
|
Tomatoes, seeded diced |
| 1/4 |
c |
Finely chopped fresh parsley |
INSTRUCTIONS
Heat oil in heavy large deep skillet over medium-low heat. Add onion
and bay leaf and saute 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.
Serves 6. Bon Appetit May 1992 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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