Cockles with Beans and Cherry Tomatoes in Garlic Broth

Ingredients

• 1 cup dried cranberry or borlotti beans (6 ounces)
• 2 tablespoons extra-virgin olive oil
• 7 garlic cloves, thinly sliced
• 2 shallots, finely chopped
• 1/2 pound yellow cherry tomatoes, halved
• Kosher salt
• Pepper
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 3 pounds cockles, rinsed
• 1/2 cup coarsely chopped parsley
• 1/2 cup coarsely chopped tarragon
• Grilled bread, for serving

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