Mediterranean White Beans & Clams
This Mediterranean white beans and clams recipe is simple and elegant—tender clams, creamy beans, olive oil, and citrus in a silky, savory broth.
Prep Time
40
Difficulty
Easy
Servings
3 - 4 People
Recipe Gallery
Ingredients
2 cups dried white beans such as Judión, cannellini, navy or giant beans, sorted and soaked overnight
1 bay leaf
1 large carrot, chopped
2 stalks celery, chopped
1 tablespoon finely chopped fresh mixed herbs (oregano, tarragon and thyme)
1 small Spanish onion, finely chopped
2 ounces sun-dried tomatoes, chopped
3 cups low-sodium vegetable broth
2 tablespoons Spanish olive oil
2 cups water
1 cup clam juice
1 teaspoon sea salt, more as needed
1 teaspoon freshly ground black pepper, more as needed
4 pounds small live clams, such as littlenecks, sorted, rinsed and purged
¼ cup coarsely chopped flat-leaf parsley
Instructions
In a large heavy-bottomed pot or Dutch oven, add the soaked beans, bay leaf, carrot, celery, mixed herbs, onion, sun-dried tomatoes, vegetable broth, olive oil and water and bring to a boil for 10 minutes. Cover with the lid slightly ajar and simmer for 90 minutes.
Add the clam juice, sea salt and black pepper and stir. Taste for seasoning and doneness; the beans should be tender. Add additional cooking time and liquid as needed; the beans should be completely covered in liquid.
When the beans are done, add the clams and cover the pan tightly. Cook over moderate heat until the clams have opened—about 8 minutes. Ladle the beans and clams into bowls, garnish with parsley and serve.
Chef's Tips
Finish the dish with a splash of the bean cooking liquid or broth to bring the clams and beans together without diluting flavor.