Haricot beans with clams
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Throw away any clams that are chipped or broken and any open ones that do not close when you tap them on the sink or dip them in ice-cold water. Scrub them with a brush if they are dirty. Leave them in fresh cold water for 20 minutes — as they breathe, they will push out any sand that remains inside.
Lift them out and rinse them in a colander under running water. Heat the oil in a wide casserole or pan with a tight-fitting lid.
Add the onion and the chilli, if using, and stir over a low heat until very soft and beginning to colour. Add the garlic and stir for a minute or so. Add the beans, the wine and a little salt, mix gently and cook for 2-3 minutes.
Put the clams on top, put the lid on, and cook over a medium-high heat for 2-3 minutes until the clams open. Throw away any that do not open. Serve sprinkled with parsley.
Taken from Med, A Cookbook by Claudia Roden published by Ebury Press
Ingredients
650g (1lb 7oz) clams
3 tbsp olive oil
1 large onion, chopped
½ small fresh chilli, chopped (optional)
3-4 garlic cloves, finely chopped
350g (12oz) jar small white haricot beans [or 1 x 400g (14oz) tin], drained and rinsed
125ml (4 1½ fl oz) fruity white wine or cava
2 tbsp chopped flat-leaf parsley
salt
Method
Throw away any clams that are chipped or broken and any open ones that do not close when you tap them on the sink or dip them in ice-cold water. Scrub them with a brush if they are dirty. Leave them in fresh cold water for 20 minutes — as they breathe, they will push out any sand that remains inside.
Lift them out and rinse them in a colander under running water. Heat the oil in a wide casserole or pan with a tight-fitting lid.
Add the onion and the chilli, if using, and stir over a low heat until very soft and beginning to colour. Add the garlic and stir for a minute or so. Add the beans, the wine and a little salt, mix gently and cook for 2-3 minutes.
Put the clams on top, put the lid on, and cook over a medium-high heat for 2-3 minutes until the clams open. Throw away any that do not open. Serve sprinkled with parsley.
Taken from Med, A Cookbook by Claudia Roden published by Ebury Press
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