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Lima Beans with Clams

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CATEGORY CUISINE TAG YIELD
Grains May 1992 1 servings

INGREDIENTS

1 tb Extra-virgin olive oil
1 lg Onion; quartered, cut
; crosswise into
; 1/4-inch-thick
; slices
1 Bay leaf
1/3 c Dry white wine
2 pk Frozen baby lima beans; thawed (10-ounce)
2 lg Garlic cloves; minced
24 sm Clams; scrubbed
3 lg 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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