White Beans With Fresh Clams And Saffron
15m prep 45m cook 1h 0m ready
A classic Asturian stew of white beans and fresh clams in a saffron-infused broth. This coastal version is lighter than the traditional fabada but equally delicious.
Ingredients
- 200 g dried white beans (cannellini or butter beans)
- 2 bay leaves
- 1 sprig fresh thyme
- 3 clove garlic peeled
- 100 ml olive oil
- 1 large onion finely chopped
- 1 kg fresh clams cleaned
- 400 ml fish stock (bouillon)
- 1 tsp saffron
- 2 tbsp fresh breadcrumbs
- 2 tbsp parsley chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 297 mg
- Iron: 5.16 mg
- Magnesium: 122 mg
- Phosphorus: 380 mg
- Potassium: 1342 mg
- Zinc: 3.24 mg
Let's Cook
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Step 1.
Place the white beans, bay leaves, thyme, and 1 garlic clove in a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 30–40 minutes until the beans are tender. While the beans cook, prepare the clams.
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Step 2.
In a separate saucepan, heat the olive oil over low-medium heat. Add the finely chopped onion and cook, stirring occasionally, until it starts to soften, about 2 minutes.
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Step 3.
Add the cleaned clams and fish stock to the saucepan with the onions. Increase the heat to high and bring to a boil. Cook for 2–3 minutes until the clams have opened. Discard any clams that remain closed.
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Step 4.
Pour the cooked clams and stock into the saucepan with the cooked beans. Stir gently to combine.
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Step 5.
In a pestle and mortar, crush the remaining 2 garlic cloves with the saffron and breadcrumbs until a paste forms.
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Step 6.
Remove the bean and clam mixture from the heat. Stir in the breadcrumb paste and chopped parsley. Season with salt and pepper to taste. Serve immediately.
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