Littleneck Clam Soup with Butter Beans and Saffron
For a more rustic-looking soup, you could add the clams in their shells to the soup in Step 2 and cover the pot for 3 minutes or until the clams open. Serve the soup with an extra bowl for the shells. If you prefer to add the clams without their shells and want to avoid the cumbersome process of shucking them raw, steam them in an inch of water or white wine. Remove the clams from their shells and add them to the soup with their steaming liquid, simmering the soup only 1 minute more.