Fresh white beans with clams
Fresh white beans simmered with vegetables and finished with white-wine clams.
Active time25 min
Cooking40 min
Total1 h
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Ingredients
- 1 carrot
- 2 garlic cloves
- 1 spring onion
- 5 g fresh parsley
- 1 green pepper
- 500 g live clams, purged by the fishmonger
- 500 g fresh shelled white beans (pochas)
- 30 ml olive oil
- 3 tbsp jarred cooked tomato sauce
- 2 g salt — optional
- 50 ml dry white wine
Preparation
Peel the carrot and spring onion. Remove the pepper seeds. Leave these vegetables whole. Rinse the beans. Peel and chop the garlic. Wash and chop the parsley.
1 carrot2 garlic cloves1 spring onion5 g fresh parsley1 green pepper500 g fresh shelled white beans (pochas)- knife
- board
Put the beans and whole vegetables in a saucepan. Cover with cold water and add the optional salt. Bring to a simmer and cook gently for about 30 minutes, until the beans are tender. Remove the vegetables used to flavour the broth and drain the beans.
2 g salt — optional- saucepan
- colander
Rinse the clams. Discard broken shells and any that do not close when gently tapped. Heat the oil in a sauté pan and lightly colour the garlic. Add the wine, bring to the boil and add the clams. Cover and cook for about 2 minutes, until open. Discard any that remain shut.
500 g live clams, purged by the fishmonger30 ml olive oil50 ml dry white wine- sauté pan with lid
Add the drained beans and tomato sauce to the clams. Stir gently and simmer for 3 minutes. Sprinkle with parsley.
3 tbsp jarred cooked tomato sauce- sauté pan with lid
- spoon
Allergens
- Molluscs
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration