1 tablespoon extra-virgin olive oil
1 large onion, quartered, cut crosswise into 1/4-inch-thick slices
1 bay leaf
1/3 cup dry white wine
2 10-ounce packages frozen baby lima beans, thawed
2 large garlic cloves, minced
24 small clams, scrubbed
3 large tomatoes, seeded, diced
1/4 cup finely chopped fresh parsley
Heat oil in heavy large deep skillet over medium-low heat. Add onion and bay leaf and sauté 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.
Source: Epicurious.com, Bon Appétit, Cooking for Health, May 1992. Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.
Prepared by: Leslie for the November 2006 meeting.