Thursday, January 19, 2012

Beans with Clams (Alubias con almejas)

This is a typical dish of northern Spain, especially Asturias and Galicia. My mom also makes it the Mediterranean way, being from Catalonia, with artichokes. The cooking is a little bit different and I like both ways.


16 little neck clams (in Spain they will use smaller clams)
2 cans great northern white beans 
1/2 onion
1 - 2 garlic cloves chopped
1/4 green pepper
1 ripe tomato cut and peeled
1 tablespoon olive oil
a pinch of saffron
salt and pepper
1 cup water
2 parsley sprigs
the liquid of cooking the clams

In a pan put the olive oil and start making the sofrito by adding the onions, garlic, green pepper, salt and pepper. When the onions become translucent, add the tomato and cook on low heat. In the meantime, put another pan with water, salt, garlic and parsley and add the clams. Cook them until they open, then remove from the pan. Strain the liquid and reserve to add to the beans.

When the sofrito is done, add the beans and  saffron, cover with the liquid of the clams, and cook for about 15 minutes. Add the beans to the clams. Serve in a bowl.

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