CLAMS IN WHITE BEAN SAUCE
Steps:
- Toss beans in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.
- Halve fennel and remove fronds (don't toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.
- Heat 1/4 cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.
- While that's happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.
- Add clams and lemon zest to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5-7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7-9 minutes; discard any clams that don't open. Add reserved seasoned beans to pot and stir to combine; loosen sauce with water if it looks too tight. Return clams to pot, add half of parsley, and toss well.
- Add remaining parsley to bowl with reserved sliced fennel and squeeze remaining lemon half over. Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.
- Serve clams topped with salad and toasted bread for dipping into sauce.
WHITE BEANS WITH CLAMS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- Serve the beans in soup bowls with the clams arranged on top.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 14 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 513 milligrams, Sugar 5 grams, TransFat 0 grams
WHITE BEANS WITH CHORIZO, CLAMS AND SHRIMP
This recipe is made with dried white beans, which are baked in the oven for a couple of hours. This step can be done a day or so ahead of time, or canned beans can be substituted.
Provided by threeovens
Categories Pork
Time 2h20m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- In a Dutch oven, cook the chorizo in oil, over medium heat, until the chorizo has rendered some fat and begins to brown, about 5 minutes; add bell pepper and cook until it starts to soften, 3 minutes more.
- Add the onion and cook until it softens, 5 minutes; add garlic and cook until fragrant, 3 minutes.
- Stir in the dried beans, water, and bay leaf; bring to a simmer, stirring occasionally.
- Cover tightly and bake in oven for one hour; add salt, stir, and continue cooking, covered, until beans are tender, 45 minutes to 1 hour.
- The consistency should be like a thin stew, if not, stir in a little water; remove bay leaf and discard.
- Season to taste with more salt and pepper.
- NOTE: The dish can be prepared to this point a day ahead of time and refrigerated.
- In a large skillet (that has a tight fitting lid) heat oil over medium heat and cook garlic and parsley 3 minutes; add white wine and reduce to a thin syrup, about 3 minutes.
- Add crushed tomatoes and cook until slightly reduced, 5 minutes.
- Add in shrimp and clams, cover tightly, and raise heat to high; cook, shaking pan often, until clams open, about 5 minutes.
- Stir clams and shrimp into warm beans and heat through; taste and adjust seasoning.
- Ladle stew into shallow soup bowls and garnish each with 2 teaspoons chopped pepperoncini and parsley, if desired.
Nutrition Facts : Calories 359.7, Fat 10.6, SaturatedFat 2.1, Cholesterol 82.6, Sodium 743.3, Carbohydrate 38.9, Fiber 9.2, Sugar 2.3, Protein 25.6
LIMA BEANS WITH CLAMS
Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.
Provided by Angel García
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large deep skillet over medium-low heat. Add onion and bay leaf and sauté until onion is golden, about 10 minutes. Add wine and simmer 1 minute. Season with salt and pepper. Arrange clams atop beans. Increase heat to medium-high. Cover and cook until clams open, about 8 minutes. Discard any that do not open. Transfer clams to dish. Remove half of clams from shells and stir into beans. Mix tomatoes and parsley into beans. Mound lima bean mixture in large shallow bowl. Top with remaining clams in their shells and serve.
WHITE BEANS WITH CHORIZO, CLAMS AND SHRIMP
This recipe is made with Spanish chorizo, which is sort of dried as compared to Mexican or Latin American chorizo.
Provided by threeovens
Categories Stew
Time 3h
Yield 12 cups, 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- In a Dutch oven, over medium heat, cook chorizo in olive oil until some of the fat is rendered and it begins to brown, about 5 minutes; add in the bell pepper and cook until it begins to soften, 3 minutes.
- Add in onion and cook 5 minutes; add in garlic and cook until fragrant, about 1 minute.
- Add in the beans, water, and bay leaf; bring to a simmer, stirring occasionally, cover tightly and place in oven for one hour.
- Season with salt, stir, replace cover and cook in oven until beans are tender, 45 minutes to 1 hour longer.
- The consistency should be like a thin stew (if not add more water, 1/4 cup at a time); discard bay leaf and season to taste with additional salt, if necessary, and pepper.
- Meanwhile, in a large skillet, with a tight-fitting lid, heat the olive oil over medium heat; add in garlic and parsley and cook until fragrant 1 or 2 minutes.
- Add in white wine and reduce to a thin syrup, about 3 minutes; stir in crushed tomatoes and let cook until slightly reduced, 5 minutes.
- Add in the shrimp and clams, cover tightly, increase heat to high and cook, shaking pan frequently, until clams have opened, about 5 minutes.
- Gently stir clams into beans and heat through; season to taste with more salt, if needed.
- Ladle stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of peperoncini and parsley.
Nutrition Facts : Calories 359.6, Fat 10.6, SaturatedFat 2.1, Cholesterol 82.5, Sodium 742.4, Carbohydrate 38.9, Fiber 9.2, Sugar 2.3, Protein 25.6
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- Halve fennel and remove fronds (don’t toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.
- Heat ¼ cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.
- While that’s happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.
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