Recipe courtesy of John Halligan

Manila Clam and White Bean Ragout with Parsley Sauce

  • Level: Easy
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1 (7 ounce) grouper fillet, skinless

Kosher salt

Fresh ground black pepper

1- ounce olive oil


1-ounce olive oil

1 teaspoon shallots, chopped

1/2 teaspoon garlic, chopped

1 teaspoon roasted red peppers, finely diced and Sauteed

1/2 cup navy beans, fully cooked

1/2 cup white wine

1 teaspoon fresh lemon juice

7 Manila clams

1 teaspoon Italian parsley, chopped

Kosher salt

Freshly ground black pepper

Parsley Sauce:

1 bunch Italian parsley leaves

6 ounces olive oil

Kosher salt

Freshly ground black pepper


  1. Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;


  1. Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;

Parsley Sauce:

  1. Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
  2. Plate Presentation:
  3. Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.

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