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Alubias Blancas Con Almejas (White Beans with Clams)
Alubias Blancas Con Almejas (White Beans with Clams) is a traditional Spanish recipe for a classic dish of white beans cooked with onion, garlic and carrot that's finished with clams cooked in white wine with paprika and chilli. The full recipe is presented here and I hope you enjoy this classic Spanish version of: White Beans with Clams (Alubias Blancas Con Almejas).
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesVegetable RecipesBean RecipesSpain Recipes
Alubias Blancas Con Almejas (White Beans with Clams): A Spanish recipe for a dish of white beans cooked with onion, garlic and carrot that's finished with clams cooked in white wine with paprika and chilli.
Ingredients:
250g alubias (Spanish dried white beans — substitute dried white haricot beans or cannellini beans)
1 onion, halved
3 garlic cloves, peeled
1 carrot, halved
1 fresh bayleaf
1 sprig of parsley
1 small pinch of saffron, soaked in 1 tbsp boiling water
For the Clams:
36 small clams
125ml dry white wine
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp sweet paprika (pimenton dolce)
1 medium dried red chilli (eg guindilla or chipotle), de-seeded and coarsely chopped
2 tbsp flat-leaf parsley, coarsely chopped
coarse sea salt and freshly-ground black pepper, to taste
Method:
Pick over and wash the beans. Place in a large bowl, cover with plenty of water and set aside over night to soak.
Drain the beans, place in a large saucepan and add 800ml cold water. Add the onions halves, garlic, carrot, bayleaf and parsley then slowly bring to a boil. When the forth threatens to boil over, splash 200ml old water into the pan then skim off the froth.
Return the mixture to a boil, reduce to a simmer and cook for 10 minutes. At this point, splash another 200ml cold water into the pan, bring back to a simmer and continue cooking for about 60 minutes more, or until the beans are tender.
Remove the onion, carrot and parsley from the pan and season to taste with salt. Cook for 5 minutes more then drain over a bowl before returning the beans to the pan along with the saffron, the saffron soaking water and 100ml of the bean cooking liquid. Cover with a lid and set aside.
To prepare the clams, heat the wine in a saucepan until boiling. Add a little salt, then add the clams. Cook, covered, for about 2 minutes until the shells open (discard any that do not open). Drain in a colander set over a bowl and cover the colander with a plate. Rinse out the saucepan, add the oil and heat for 30 seconds. Add the onion and the garlic, cover and cook over low heat for 10 minutes, without browning.
Stir in the paprika and season with a little salt and black pepper.
Remove half the clams from their shells (discard the empty shells). Add the clam meats to the onion mixture and carefully pour the clam liquid through a muslin-lined sieve into the pan (take care to leave behind the bottom 1cm of liquid in the bowl, as this may contain grit). Heat the mixture just enough to warm up the clams.
Heat the beans and add the clam mixture. Ladle into heated soup plates. Sprinkle over the parsley and serve hot, accompanied by crusty bread.
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