Lima Beans with Clams

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Lima beans and clams? This unusual, yet deliciously memorable, combination of ingredients is adapted from a recipe by Angel Garcia, the chef at Lúculo restaurant in Madrid. Mussels can be substituted for the clams, or you can use a combination of the two.


  • 1 tablespoon extra virgin olive oil
  • 1 large sweet onion, quartered and cut crosswise into ¼-inch slices
  • 1 bay leaf
  • 1 bag (20 ounces) frozen baby lima beans, thawed
  • ¼ cup finely chopped parsley
  • 2 garlic cloves, minced
  • Salt and Freshly ground black pepper
  • 24 small clams, littlenecks or manillas, scrubbed and rinsed
  • ½ cup diced seeded tomato


    1. Heat the oil in a large deep skillet or wide saucepan with a tight-fitting lid. Add the onion and bay leaf and sauté, stirring, over medium-low heat until onion is golden, about 10 minutes.
    2. Add the lima beans, parsley, and garlic and cook, stirring, over medium-low heat for 5 minutes. Season with salt and freshly ground pepper to taste.
    3. Arrange the clams on top of the limas. Raise heat to medium-high, cover, and cook until the clams open, about 8 minutes. Discard any unopened clams
    4. Transfer the clams to a side dish. Spoon the beans and the clam juices into a deep platter or shallow serving bowl. Remove half of the clams from the shells and stir into the lima beans. Sprinkle with tomato. Arrange the remaining clams in their shells on top of the limas and serve at once.