Catalan Clams with white beans

This recipe for Catalan Clams with White Beans is shared by Sandy Garson of Bath, in the Maine Fishermen’s Association cookbook, Catch.

Recipe provided by

Sandy Garson

Ingredients

3 pounds littleneck clamsShop

Salt to taste
⅓ cup olive oil
1 large onion, peeled and chopped
6 garlic cloves, peeled and finely chopped
2 cans (15 ounces) white beans, drained
½ cup fruity white wine or Cava (Spanish bubbly like Friexenet)
2 tablespoons flat-leaf parsley, chopped

Serves:

Directions

Wash the clams and throw away any not completely closed. Soak them in cold salted water for one hour so that they release any sand inside.

In a wide casserole or pan with a tight-fitting lid, heat the oil. Add the onions and stir over low heat until they become very soft and begin to brown. Add the garlic and stir for another minute or so. Add the beans, the wine and a little salt. Mix gently and cook for two to three minutes. Place the clams on top, put the lid on and cook over medium-high heat for three to five minutes until the clams open. Throw away any that do not open and serve sprinkled with the parsley.