Clams & Cranberry Beans In Spicy Broth A La Frantoio Restaurant

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1 1/2 pounds ripe tomatoes, halved and seeded

1 small onion, halved

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/2 cup sundried tomatoes (without herbs)

4 tablespoons olive oil

1 tablespoon + 1 teaspoon minced garlic

60 littleneck clams or New Zealand cockles

3 cups vegetable broth (see recipe)

1 teaspoon (rounded) red pepper flakes

1 1/2 teaspoons kosher salt or regular salt

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

2 cups cooked cranberry beans (from Master Recipe)

Coarsely chopped Italian parsley, for garnish

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