Garlicky shrimp with summer squash and beans

Aromatic leeks, garlic, clam juice and sweet summer squash create a flavorful base in this brothy shrimp stew. The shrimp gets poached directly in the broth, infusing the liquid with its briny liquor; the canned beans add heft and a pat of butter transforms the juices into a luscious sauce brightened by fresh chives and lemon juice. Serve with warm crusty bread on the side for sopping everything up. Leftovers also make a fantastic pasta salad the next day, tossed with any short pasta, olive oil and grated Parmesan.