As buds on the trees and flowers burst into blossom and the days grow warmer, I eagerly await the bounty of summer’s fruits and vegetables. But I’ve also been daydreaming about relaxing on the beach, digging my toes into the sand.
One of my favorite things about the seashore is the abundance of seafood—crabs, shrimp, scallops, mussels, fish and clams.
A few years ago I stumbled upon this recipe from Williams-Sonoma that just explodes with the briny, summery flavors of the sea: Clams with White Beans, Fennel and Broccoli Rabe.
When preparing this dish, I substituted littleneck clams for Manila clams. In addition, I drained the white beans and rinsed them. Rather than reserving the bean juices as suggested, I added a bit of water toward the end of the recipe.
As I anticipate summer, this is definitely a recipe I will break out soon.