Baked Clams With Rosemary, White Beans and Tomatoes 2.000

Deb Lindsey for The Washington Post

Feb 27, 2013

The price of clams has risen in recent years, but this recipe makes economical use of them. Less-expensive mussels can be substituted. It's a good way to use up a bit of leftover wine; or open a bottle of beer or cider, then drink the rest with dinner.

Serve with bread for dunking.

Servings: 2 - 3
  • 14 ounces fresh littleneck clams
  • 2 cloves garlic, thinly sliced
  • Pinch crushed red pepper flakes
  • 12 cherry tomatoes, each cut in half
  • 1/2 cup canned no-salt-added cannellini or great northern beans, drained and rinsed
  • Sprig rosemary
  • Extra-virgin olive oil, for drizzling
  • 1/2 cup dry white wine, beer or hard cider


Preheat the oven to 400 degrees. Have a rimmed baking sheet at hand.

Place the clams in a colander; rinse under cool running water, then shake dry.

Lay a large doubled piece of aluminum foil or parchment paper over the baking sheet; it should be big enough to fold over the clam mixture.

Combine the clams, garlic, crushed red pepper flakes, tomatoes, beans and rosemary in a heap on one half of the foil or parchment. Drizzle with the oil and pour the wine, beer or cider evenly over the heap. Fold over to create a loose packet, sealing the edges and making sure you leave enough head space for the clams to open as they roast.

Roast (on the baking sheet) for about 12 minutes; the mixture should be wonderfully fragrant. Carefully open the packet, allowing steam to escape. Discard the rosemary sprig, along with any clams that have not opened.

Divide between wide, shallow bowls, including any juices. Serve right away.

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Recipe Source

Adapted from "Full of Flavour," by Maria Elia (Kyle, 2013).

Tested by Bonnie S. Benwick.

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