Bon Appetit by Sara Dickerman

Author:Sara Dickerman
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2015-11-11T16:00:00+00:00

CLAMS WITH WHITE BEANS AND GREMOLATA

8 TO 10 MINUTES

4 SERVINGS

Cooking in a Basque/Spanish restaurant made me appreciate the beauty of seafood (squid, mussels, clams) simmered with beans. The beans are thirsty for all the juices that the shellfish release during cooking, so no delicious essence gets lost to the pan. If you have time, cook your own cannellini beans as described here. If not, choose your favorite canned bean brand. Naturally, if you have access to good jarred Spanish white beans such as pochas (spanishtable.com), I urge you to try them here!

•2 pounds small hard-shell clams, such as Manila or littleneck, scrubbed and soaked in clean water for 15 minutes

•1 cup finely chopped fresh flat-leaf parsley leaves

•2 garlic cloves, finely minced

•1 tablespoon finely grated lemon peel

•2 tablespoons olive oil

•Pinch of hot red pepper, preferably Aleppo or Marash

•2 (15-ounce) cans cannellini beans, drained and rinsed, or 3 cups drained cooked cannellini beans

•¾ cup homemade chicken stock or low-sodium canned

Sort through the clams and discard any with broken shells or that do not remain closed when pinched shut. Lift them out of the soaking water, rinse, and set aside.

Mix together the parsley, half the garlic, and the lemon peel. Set aside.

In a wide covered saucepan or Dutch oven, heat the oil over medium-high heat. Stir in the remaining garlic and the red pepper flakes, and then add the clams to the pan. Stir well to coat, then add the beans and stock. Cover and cook until the clams open, 4 to 6 minutes (discard any that do not open). Stir the parsley mixture into the clams and serve each bowl with beans and a bit of stock.

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