Spanishby Wikibooks CookbookFabes con AlmejasCook1 h 30 minTotal1 h 30 minServes4Keep screen onSaveShareIngredients1 pound (450 g) dried white beans (e.g. navy, great northern, cannellini)24 live littleneck or mahogany clams3 cloves garlic2 bay leaves3 tablespoons extra-virgin olive oil½ ea. (~ 4 oz) onion1 generous pinch of saffron or yellow food coloring1 tablespoon sweet paprika (not smoked)¼ cup chopped parsleyA large loaf of crusty breadSalt as neededStepsStep-by-step0 of 11 done1Rinse the beans and soak overnight.2Scrub the clams clean and rinse.3Drain the beans and place them in a skillet with the onion, garlic, two pinches of parsley, bay leaves, and olive oil.4Add just enough water to cover the ingredients and cook over a high flame.5Bring to a boil and then reduce to a simmer. Skim off any foam. Cook them, loosely covered, until done. This should take about 90 minutes. Check the skillet occasionally to add water. Never allow the water to drop below the height of the ingredients.6When the beans are almost done, place the clams in a separate skillet and add about an inch of water. Cover the skillet and cook over medium heat, shaking the pan occasionally to help the clams open. Check the clams every minute. Remove them as they open and place them in a separate bowl. This shoul7Check the broth for bits of dirt and clam shell. If there's a lot, you'll have to strain it through a cloth to remove the grit.8Add the broth to the simmering beans along with the saffron (or food coloring), the remaining parsley, paprika and salt to taste.9Cover and cook for 5–10 minutes.10Ladle the beans and broth into separate bowls and add six clams to each bowl.11Serve with crusty bread on the side.Notes* Be sure to follow the safe handling tips for clams.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
