Manila Clams, Arugula, and White Beans with Preserved Lemon Vinaigrette Recipe

Name: Manila Clams, Arugula, and White Beans with Preserved Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound large dried white beans, such as Rancho Gordo cannellini beans (opposite page); 1 small carrot, peeled, cut into large chunks; 1/2 small yellow onion, cut into 3 pieces; 1 celery rib; 1 bay leaf; Kosher salt; 2 pounds manila clams; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; Pinch of red chile flakes; 1/2 cup Cakebread Cellars Sauvignon Blanc; 1/4 cup freshly squeezed lemon juice; 1 tablespoon minced rind of preserved lemons (page 192); 1 tablespoon chopped fresh oregano; 1/2 cup extra-virgin olive oil; 3 ounces (3 large handfuls) baby arugula

Servings: persons

1/2 pound large dried white beans, such as Rancho Gordo cannellini beans (opposite page)
1 small carrot, peeled, cut into large chunks
1/2 small yellow onion, cut into 3 pieces
1 celery rib
1 bay leaf
Kosher salt
2 pounds manila clams
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Pinch of red chile flakes
1/2 cup Cakebread Cellars Sauvignon Blanc
1/4 cup freshly squeezed lemon juice
1 tablespoon minced rind of preserved lemons (page 192)
1 tablespoon chopped fresh oregano
1/2 cup extra-virgin olive oil
3 ounces (3 large handfuls) baby arugula

1
For the beans: Soak the beans overnight in water to cover generously.
2
Drain and transfer them to a large saucepan.
3
Add fresh water to cover by 2 inches.
4
Add the carrot, onion, celery, and bay leaf.
5
Bring to a boil over high heat, skimming any foam.
6
Reduce the heat to maintain a gentle simmer and cook, uncovered, until the beans are tender, about 1 hour, depending on age.
7
Season to taste with salt and let the beans cool in the liquid.
8
Discard the carrot, onion, celery, and bay leaf.
9
Cover the clams generously with cold water and let stand for 20 minutes to release sand.
10
Lift them out of the water, leaving behind any grit.
11
Heat the olive oil in a large pot over high heat.
12
Add the garlic and chile flakes and saute briefly to release the garlic fragrance.
13
Add the wine and the clams.
14
Cover and cook until the clams open, about 3 minutes.
15
Transfer the clams to a bowl, discarding any that fail to open.
16
Strain the liquid through a double thickness of cheesecloth to remove any grit.
17
For the vinaigrette: In a bowl, combine the lemon juice, preserved lemon rind, and oregano.
18
Add 2 tablespoons of the strained clam broth.
19
Whisk in the olive oil.
20
Season with salt.
21
Drain the beans and put them in a large bowl.
22
Add enough vinaigrette to coat them and let them sit for 20 minutes to absorb the seasonings.
23
Add the arugula and clams and toss again, adding more vinaigrette as needed.
24
Taste and adjust the seasoning.
25
Serve immediately.
26
Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp, dry white wine without obvious oak.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound large dried white beans, such as Rancho Gordo cannellini beans (opposite page), 1 small carrot, peeled, cut into large chunks, 1/2 small yellow onion, cut into 3 pieces, 1 celery rib, and more.

Yes, Manila Clams, Arugula, and White Beans with Preserved Lemon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manila Clams, Arugula, and White Beans with Preserved Lemon Vinaigrette

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