Clams and White Beans
Chef Trent Blodgett
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.
- 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
- Prepare your clams an hour before or the night before. See above for details.
- Heat a Dutch oven over medium high heat and add oil to coat the bottom.
- Add the onions and cook about 5-7 minutes or until they become translucent.
- Add garlic and cook another 2 minutes.
- Add California Love Spice Blend followed by the wine and clams.
- Season with salt to taste, cover and simmer for about 5 minutes or until clams are open.
- Add the beans and heat them through.
- Discard any clams that don’t open.
- Adjust seasoning as needed and garnish with scallions.