Haricot beans with clams. Photograph: Jason Lowe On the Cantabrian coast, in the north of Spain, clams are large and meaty. You can make this dish with good-quality white haricot beans from a jar or tin. They acquire a delicate flavour from the wine and a taste of the […]
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On the Cantabrian coast, in the north of Spain, clams are large and meaty. You can make this dish with good-quality white haricot beans from a jar or tin. They acquire a delicate flavour from the wine and a taste of the sea from the brine in the clams.
Serves 2
clams 650g
salt
olive oil 3 tbsp
onion 1 large, peeled and chopped
garlic 3-4 cloves, peeled and finely chopped
small white haricot beans 1 x 500g jar or tin, drained
fruity white wine or cava 125ml
flat-leaf parsley 2 tbsp, chopped
Wash the clams and throw away any that are not closed, then soak them in cold salted water for 1 hour so they release any sand they have inside.
Heat the oil in a wide casserole or pan with a tight-fitting lid. Put in the onion and stir over a low heat until it becomes very soft and is beginning to colour, then add the garlic and stir for another minute or so.
Add the beans, the wine and a little salt, mix gently and cook for 2-3 minutes. Place the clams on top, put the lid on, and cook over medium-high heat for 3-5 minutes until the clams open. Throw away any that do not open and serve sprinkled with the parsley.
Variations
Fry ½ a small chopped chilli in with the onions. Some people add a little pimentón dulce or sweet paprika.
From The Food of Spain (Penguin, £35). To order a copy go to guardianbookshop.com
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