White Beans with Clams

1. 1

   Soak the beans overnight in a bowl of cold water.

2. 2

   (Alternatively, in a large saucepan, cover the beans generously with cold water and bring to a boil; simmer for 2 minutes, remove from the heat, cover and let sit for 1 hour.)

3. 3

   Drain and rinse the beans; transfer them to a medium flameproof casserole.

4. 4

   Add 1 quart of water, the onion and green pepper and bring to a boil.

5. 5

   Reduce the heat to low and simmer for 45 minutes.

6. 6

   Add the clam juice, cover partially and simmer, stirring occasionally, until the beans are tender, about 40 minutes.

7. 7

   Add the clams.

8. 8

   Cover the pan tightly and cook over moderate heat; remove any opened clams after 5 minutes and check every 2 minutes thereafter.

9. 9

   There should be enough liquid to keep the beans moist; add a few tablespoons of water if needed.

10. 10

    Spoon the beans and clams into warm bowls, garnish with the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.