Clams and White Beans

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Clams and White Beans

Chef notes

Shellfish and white beans are a classic combo in Portugal and Spain. This dish comes together quickly with the use of canned beans, but feel free to use dried beans if that’s your preference.

Clams should be eaten alive and it’s important to purge them in salt water so they get rid of all the sand inside. They should be slightly open and close when you touch them. If they’re broken, closed, don’t shut, or float in water, they should be discarded.

Soak them in salt water for an hour up to overnight in the fridge. The water should be as salty as the sea. Do not store them in a sealed container or they can suffocate and die.

Ingredients

2 lb clams of your choice, rinsed and soaked in salt water for at least an hour in the refrigerator.
Olive oil to coat
1 yellow onion, diced
2 garlic cloves, minced
1 Tbsp California Love
1 cup of white wine
1.15 oz can of beans
Scallions to garnish