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Fabes con Almejas (Spanish Beans with Clams)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Spain | Clam recipes

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Bread, Baked

Tags: boiled, recipes for stew, recipes using bread, recipes using cannellini bean, recipes using clam, recipes using food coloring, recipes using garlic, recipes using navy bean, recipes using white bean, recipes with images, spanish, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AFabes_con_Almejas_%28Spanish_Beans_with_Clams%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AFabes%20con%20Almejas%20%28Spanish%20Beans%20with%20Clams%29&oldid=4630305

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 pound (450 g) dried white beans (e.g. navy, great northern, cannellini)
  • 24 live littleneck or mahogany clams
  • 3 cloves garlic
  • 2 bay leaves
  • 3 tablespoons extra-virgin olive oil
  • ½ ea. (~ 4 oz) onion
  • 1 generous pinch of saffron or yellow food coloring
  • 1 tablespoon sweet paprika (not smoked)
  • ¼ cup chopped parsley
  • A large loaf of crusty bread
  • Salt as needed

Directions

  1. Rinse the beans and soak overnight.
  2. Scrub the clams clean and rinse.
  3. Drain the beans and place them in a skillet with the onion, garlic, two pinches of parsley, bay leaves, and olive oil.
  4. Add just enough water to cover the ingredients and cook over a high flame.
  5. Bring to a boil and then reduce to a simmer. Skim off any foam. Cook them, loosely covered, until done. This should take about 90 minutes. Check the skillet occasionally to add water. Never allow the water to drop below the height of the ingredients.
  6. When the beans are almost done, place the clams in a separate skillet and add about an inch of water. Cover the skillet and cook over medium heat, shaking the pan occasionally to help the clams open. Check the clams every minute. Remove them as they open and place them in a separate bowl. This should take no more than 10 minutes. Once you've removed all the clams you'll have clam broth in the skillet. Save the broth, as you'll need it for the next step.
  7. Check the broth for bits of dirt and clam shell. If there's a lot, you'll have to strain it through a cloth to remove the grit.
  8. Add the broth to the simmering beans along with the saffron (or food coloring), the remaining parsley, paprika and salt to taste.
  9. Cover and cook for 5–10 minutes.
  10. Ladle the beans and broth into separate bowls and add six clams to each bowl.
  11. Serve with crusty bread on the side.

Notes

Be sure to follow the safe handling tips for clams.