Steamed Clam Fagioli

Featured in the Honolulu Star-Advertiser on January 14, 2015.



Steamed Clam Fagioli

  • 1 1/2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1/4 cup chopped Maui onion
  • 2 tablespoons chopped celery
  • 1/2 cup cubed Portuguese sausage
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons white wine vinegar
  • 1 cup diced Italian style stewed tomatoes, undrained
  • 1/3 cup low-sodium chicken broth
  • 2 tablespoons clam juice
  • 1 1/2 teaspoons chopped fresh parsley
  • Salt and pepper to taste
  • 1 cup canned cannellini beans, rinsed and drained
  • 16 fresh cherrystone clams
  • Zest of 1/2 lemon


Heat oil in a medium saucepan over medium-high. Add garlic, onions, and celery sauté until fragrant about 1-2 minute. Add sausage and red pepper cook until sausage is lightly browned. Pour off excess grease. Stir in vinegar and tomatoes; bring to a simmer. Cook 5 minutes. Add broth and next 4 ingredients (through beans); bring to a boil. Add clams and zest, cover and simmer for 5 minutes or until clams open; discard unopened shells. Ladle soup into 5 bowls; top with clams. Makes 5 servings.

Approximate Nutrient Analysis per serving(not including salt to taste):
200 calories, 8 g fat, 2.5 g saturated fat, 30 mg cholesterol, 900 mg sodium, 16 g carbohydrate, 3 g fiber, 4 g sugar, 15 g protein


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