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White beans with clams (Alubias con almejas - Cantabria) from The Food of Spain by Claudia Roden

  • clams
  • onions
  • canned white beans
  • fruity white wine
  • parsley

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Notes about this recipe

  • Eat Your Books

    Can substitute cava for fruity white wine.

  • L.Nightshade on August 01, 2012

    This is an effortless dish that presents beautifully. I cooked and served it in a cataplana, and I added the paprika mentioned in the note. Aromatic and delicious!

  • Breadcrumbs on May 29, 2012

    p. 304 I compared this to several other recipes in my Spanish books and this won out based on its ease of preparation and, good reviews online. The canned beans are a huge time saver and the recipe still produces a flavourful broth. I made as set out in the book but did add about 1/2 cup of diced fennel since I had it on hand and it seemed to suit the other flavours in this dish. As you’ll see from my photos, I didn’t have any parsley on hand so I garnished with some chopped chives. Next time around I’d hold off adding any salt to my mix until after the clams have cooked as my broth was a little brinier than I expected. Delicious. Lots of clams for me and lots of beans for mr bc. We arm-wrestled for the broth!! Photos here: http://chowhound.chow.com/topics/846989#7365508

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