Clams and White Beans
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 1 (15-ounce) can white beans, drained and rinsed
- ½cup olive oil, divided
- 1 tablespoon red wine vinegar
- Sea salt and freshly ground black pepper
- 1 small fennel bulb, fronds reserved
- 1 shallot, finely chopped
- 3 large garlic cloves, thinly sliced
- ½ cup dry white wine
- 36 littleneck or Manila clams, scrubbed
- Zest and juice of 1 lemon
- ¼ cup flat-leaf parsley leaves, coarsely chopped
- Toasted bread slices, for serving
Procedure
To marinate beans: To a mixing bowl, add beans, ¼ cup olive oil, vinegar, salt, and pepper; toss to combine and set aside.
To prepare fennel: Quarter and core fennel bulb. Using a mandoline, cut fennel into thin slices.
To a large pan set over medium heat, add remaining ¼ cup oil. When oil is shimmering, add fennel, shallot, and garlic. Season with salt and pepper and sauté until fennel is softened, about 5 minutes.
Add wine, clams, lemon zest, and half of lemon juice to the pan with fennel. Stir, cover with a glass lid, and cook until clams begin to open, 5 to 7 minutes. Remove any of the opened clams to a bowl, cover the pan again, and continue to cook until the rest of the clams open, a few more minutes. Discard the clams that did not open.
Add opened clams back to the pan, along with marinated beans. Cook just until the beans are heated through, about 2 minutes.
Taste and adjust seasoning with salt, pepper, and remaining lemon juice. Add reserved fennel fronds and chopped parsley and gently stir to coat.
Serve clams with toasted bread on the side.
To prepare fennel: Quarter and core fennel bulb. Using a mandoline, cut fennel into thin slices.
To a large pan set over medium heat, add remaining ¼ cup oil. When oil is shimmering, add fennel, shallot, and garlic. Season with salt and pepper and sauté until fennel is softened, about 5 minutes.
Add wine, clams, lemon zest, and half of lemon juice to the pan with fennel. Stir, cover with a glass lid, and cook until clams begin to open, 5 to 7 minutes. Remove any of the opened clams to a bowl, cover the pan again, and continue to cook until the rest of the clams open, a few more minutes. Discard the clams that did not open.
Add opened clams back to the pan, along with marinated beans. Cook just until the beans are heated through, about 2 minutes.
Taste and adjust seasoning with salt, pepper, and remaining lemon juice. Add reserved fennel fronds and chopped parsley and gently stir to coat.
Serve clams with toasted bread on the side.
Clams and White Beans
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 1 (15-ounce) can white beans, drained and rinsed
- ½cup olive oil, divided
- 1 tablespoon red wine vinegar
- Sea salt and freshly ground black pepper
- 1 small fennel bulb, fronds reserved
- 1 shallot, finely chopped
- 3 large garlic cloves, thinly sliced
- ½ cup dry white wine
- 36 littleneck or Manila clams, scrubbed
- Zest and juice of 1 lemon
- ¼ cup flat-leaf parsley leaves, coarsely chopped
- Toasted bread slices, for serving
Procedure
To marinate beans: To a mixing bowl, add beans, ¼ cup olive oil, vinegar, salt, and pepper; toss to combine and set aside.
To prepare fennel: Quarter and core fennel bulb. Using a mandoline, cut fennel into thin slices.
To a large pan set over medium heat, add remaining ¼ cup oil. When oil is shimmering, add fennel, shallot, and garlic. Season with salt and pepper and sauté until fennel is softened, about 5 minutes.
Add wine, clams, lemon zest, and half of lemon juice to the pan with fennel. Stir, cover with a glass lid, and cook until clams begin to open, 5 to 7 minutes. Remove any of the opened clams to a bowl, cover the pan again, and continue to cook until the rest of the clams open, a few more minutes. Discard the clams that did not open.
Add opened clams back to the pan, along with marinated beans. Cook just until the beans are heated through, about 2 minutes.
Taste and adjust seasoning with salt, pepper, and remaining lemon juice. Add reserved fennel fronds and chopped parsley and gently stir to coat.
Serve clams with toasted bread on the side.
To prepare fennel: Quarter and core fennel bulb. Using a mandoline, cut fennel into thin slices.
To a large pan set over medium heat, add remaining ¼ cup oil. When oil is shimmering, add fennel, shallot, and garlic. Season with salt and pepper and sauté until fennel is softened, about 5 minutes.
Add wine, clams, lemon zest, and half of lemon juice to the pan with fennel. Stir, cover with a glass lid, and cook until clams begin to open, 5 to 7 minutes. Remove any of the opened clams to a bowl, cover the pan again, and continue to cook until the rest of the clams open, a few more minutes. Discard the clams that did not open.
Add opened clams back to the pan, along with marinated beans. Cook just until the beans are heated through, about 2 minutes.
Taste and adjust seasoning with salt, pepper, and remaining lemon juice. Add reserved fennel fronds and chopped parsley and gently stir to coat.
Serve clams with toasted bread on the side.