Clams with Haricot Beans (2)

A recipe from ” The Food of Spain” by Claudia Roden.

Clams with Haricot Beans (2)
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Clams with Haricot Beans (2)
Print Recipe
  1. Wash the clams and throw away any that are not closed, then soak them in cold salted water for 1 hour so that they release any sand they have inside.
  2. 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.
  3. 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 a medium-high heat for 3-5 minutes until the clams open.
  4. Throw away any clams that do not open and serve sprinkled with the parsley.
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