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Spanish recipes: Spanish white beans with clams | Foods from Spain
  • Products & Recipes
  • Back
  • Serves
    4
  • Time
    2 hours and 15 minutes
  • Main product

    Spanish beans

  • Ideas for...
    A Lunch
    A Traditional Menu

Recipe

Spanish white beans with clams

(Fabes con almejas)

Difficulty: Medium  


 

  • Spanish recipe: Spanish white beans with clams. Photo by: Toya Legido/©ICEX

    Spanish recipe: Spanish white beans with clams. Photo by: Toya Legido/©ICEX

Wine Match
Adrienne Smith/©ICEX.

Intense aromas of apple and stone fruit mingle with a silky texture and snappy acidity in young Albariño whites from DO Rias Baixas, a perfect combination for these creamy beans and clams.

Ingredients
Metric System Units

Ing. Spanish white beans with clams. Fabes con almejas
250 gr white beans (fabes), soaked overnight
1 onion, peeled and halved
1 ripe tomato
0.5 carrot, peeled
3 parsley sprigs
20 clams, washed
60 ml Spanish extra virgin olive oil
pinch of salt

Imperial UK Units

Ing. Spanish white beans with clams. Fabes con almejas
8.75 oz white beans (fabes), soaked overnight
1 onion, peeled and halved
1 ripe tomato
0.5 carrot, peeled
3 parsley sprigs
20 clams, washed
2.125 fl. oz Spanish extra virgin olive oil
pinch of salt

US Units

Ing. Spanish white beans with clams. Fabes con almejas
1.125 cup white beans (fabes), soaked overnight
1 onion, peeled and halved
1 ripe tomato
0.5 carrot, peeled
3 parsley sprigs
20 clams, washed
0.25 cup Spanish extra virgin olive oil
pinch of salt

     
     
     
Preparation

Drain the soaked beans and cook them very gently for 2 hours with the onion, tomato, carrot and parsley in enough water to cover them completely. Every 10 to 15 minutes add a little water to make sure that the beans are always covered. Meanwhile, scrub the clams and put them in a pan with a very small amount of water. Cover and steam the clams open over a high heat, shaking the pan until the clam shells are open. Remove from the heat immediately. Strain the liquid and reserve it.

 

Shell the clams discarding the shells and any clams that do not open. When the beans are cooked, remove the vegetables with a slotted spoon and place them in a blender together with any broken beans and the reserved liquid from the clams. Blend, pass through a sieve and add this mixture to the cooked beans. Add the Spanish extra virgin olive oil and season with salt. Stir and let the beans cook gently for another 5 to 8 minutes. When ready to serve, place some beans on each plate and put the clams on top. Drizzle with a little oil.

 

Preparation by: Sonia Fuentes/©ICEX.

Nutritional Facts

Energy (kcal): 347
Energy (kJ): 1,450
Protein (g): 14.4
Fat (g): 16.0
Carbohydrates (g): 36.3
Fibre (g): 17.0
Iron (mg): 8.4
Phosphorus (mg): 296.3
Magnesium (mg): 116.7

Information provided by: The Spanish Nutrition Foundation (FEN) 

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