White Beans With Clams

Name: White Beans With Clams
Prep time: 25 min
Cook time: 2 h
Total time: 1 h 55 min
Yield: 4 to 6 servings
Ingredients: 1 pound large white dried beans; 2 onions, peeled and cut in halves; 4 cloves garlic, peeled; 2 carrots, scraped and cut in half crosswise; 2 sprigs parsley; 2 bay leaves; Few strands saffron; Coarse salt; 6 tablespoons olive oil; 2 tablespoons minced onion; 4 cloves garlic, minced; 2 dozen very small clams, at room temperature; 1 tablespoon paprika; 2 tablespoons minced parsley; 1/2 cup dry white wine; 1/2 dried red chili pepper, crumbled; Coarse salt and freshly ground pepper to taste

Recipe from Penelope Casas

Adapted by Moira Hodgson

Updated Oct. 12, 2023

Total Time: 1 hour 55 minutes
Prep Time: 25 minutes
Cook Time: 2 hours
Rating: 4(7)
Comments: Read comments

Featured in: FOOD; Rather Than Pork, Seafood and Beans

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

For the Beans

1pound large white dried beans
2onions, peeled and cut in halves
4cloves garlic, peeled
2carrots, scraped and cut in half crosswise
2sprigs parsley
2bay leaves
Few strands saffron
Coarse salt

For the Clams

6tablespoons olive oil
2tablespoons minced onion
4cloves garlic, minced
2dozen very small clams, at room temperature
1tablespoon paprika
2tablespoons minced parsley
½cup dry white wine
½dried red chili pepper, crumbled
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Soak the beans overnight. The following day, drain them and cover with cold water. Add the onions, garlic, carrots, parsley sprigs and bay leaves. Bring to boil, add one cup cold water to cut the boil, then return to a boil, cover and simmer very slowly one-and-a-half to two hours, or until beans are tender.
Step 2
When the beans are almost tender, start preparing the clams. Heat the oil in a skillet and sauté the onion and garlic until the onion is wilted. Add the clams and cook over medium high heat, stirring frequently, until they open. Sprinkle in the paprika and the parsley. Add the wine, chili pepper, salt (if necessary), and pepper. Cook 5 minutes more.
Step 3
Stir saffron and salt into the beans, add clams with all liquid in the pan. Shake to mix in clams and liquid. Cover and cook for five minutes.
Step 4
Serve the beans in soup bowls with the clams arranged on top.

Ratings

4 out of 5

7 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Lucille2 years ago

Do you add the broth the clams are cooked in to the beans?

YBR4 years ago

Added a salt lemon, that was really delish. Used Butter beans, cannellini would been better, the butter beans were a bit big in relation to the clams.

MagsNJ4 years ago

I made this tonight and loved it! I used canned beans, and made the following adjustments. I sautéed the onions and garlic, added parsley, bay and chicken stock and beans and simmered while I prepared the clams. I used one 15 oz can of beans for 12 clams, next time I would double the beans.

Private comments are only visible to you.