Sauteed Beans And Clams – a delicious recipe with white beans, bay leaf, salt, garlic, virgin olive oil, cockle. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
The night before, cover the beans in cold water and let soak.
2
The next day, drain off the water, add the beans to a pot, cover with fresh water, and add the bay leaf. Boil until tender and salt to taste. It will be a faster process if you use a pressure cooker.
3
In a skillet, saute the garlic in a drizzle of olive oil until golden.
4
Add the clams and wine to the skillet, raise the heat, cover, and let steam cook the mollusks. As the clams open, remove them to another covered dish.
5
Take the lid off and reduce the remaining broth a bit. When you have the amount you like, add in the drained beans. Stir and let simmer in the broth about 5 minutes.
6
Salt to taste and add the clams back in. Serve.
158
kcal
Calories
1
g
Fat
32
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup white beans large, 1 bay leaf, salt, 2 garlic cloves finely diced, and more.
Yes, Sauteed Beans And Clams 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.
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