70 minutes
A traditional Cantabrian dish featuring clams and white beans simmered in a fragrant white wine sauce.
Clams, washed
0 lb
tablespoons
Large Onion, chopped
each
Garlic Clove, finely chopped
each
Small White Beans, drained
0 oz
to taste
Flat Leaf Parsley, chopped
tablespoons
1. Prepare the Clams
Wash the clams thoroughly, discarding any that are damaged or already open. Place them in a bowl of cold salted water and let them soak for 1 hour.
2. Cook the Onion
Heat 3 tablespoons of olive oil in a wide casserole or pan with a lid over medium heat. Add the chopped onion and cook it until it becomes very soft and starts to color, which will take a few minutes.
3. Add Garlic
Once the onion is ready, add the finely chopped garlic to the pan and cook for about a minute, just until it's fragrant. Be careful not to let the garlic burn.
4. Add Beans and Wine
Add the drained white beans and pour in the fruity white wine or cava. Sprinkle in some salt to taste. Mix everything gently to combine, and let it cook for 2-3 minutes.
5. Steam the Clams
Place the clams on top of the bean mixture. Cover the pan with a lid and let the clams steam for 3-5 minutes, until they open. Discard any clams that remain closed.
6. Finish and Serve
Transfer the clams and beans to a serving dish and sprinkle with the chopped flat-leaf parsley. Serve immediately.
Add clams after the base flavor is set and beans are nearly done. Steam until they open, avoiding overcooking.
Choose fresh, high-quality clams that close when tapped. Soak in salted water before cooking to release sand or grit.
Taste and season before serving, considering the clams' natural saltiness. Add olive oil and lemon juice for richness and brightness.
Use dried white beans and soak overnight. Cook with aromatics like garlic, bay leaves, and kombu for flavor.
Serve with crusty bread, toasted with garlic, to soak up the broth.
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