Recipes

Tasty clams and white bean broth

Tasty Clams Photo by Nicole Elliott on Unsplash

Heading to the local fishmonger for a couple of handfuls of baby clams, so I can whip up an old favourite I learnt to cook while working in Italy.

Cannellini beans, small white kidney shaped energy boosting morsels, are a perfect addition. Also great in salads and casseroles, dried cannellini beans need to be soaked for 10 minutes in cold water before cooking.

The best thing about clams is that they require very little preparation. Just make sure they’re live when you buy them — check the shells are unbroken and stay shut tight when tapped. Give them a rinse under cold water to remove any sand or seagrass and they’re good to go!

Make sure you have a large heavy based pot before you start, and well-proportioned soup bowls to dish out this tasty broth.

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Clams and White Bean Broth Recipe

Recipe rating: N/A
Recipe by Chris Arkadieff Course: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Although considered by true Italians to be a dish only eaten in summer, we’re going to throw the clams in with some warm tomato broth and fresh basil to give it a winter flavor.

Ingredients

  • 500 g live surf clams, or small black lip mussels if clams are unavailable

  • 300 g tinned cherry tomatoes

  • 2 cloves of fresh garlic

  • 1 tsp of dried chili flakes

  • Extra virgin olive oil

  • ½ cup of white wine

  • 300 g soaked and drained cannellini beans

  • ¼ bunch of chopped flat leaf parsley

  • ¼ bunch of fresh basil leaves

Directions

  • Heat your pan over a medium to high heat. Add a good splash of oil.
  • Place the clams into the pan; be careful, as the clams will produce steam. Add the white wine and reduce.
  • Add the chili, garlic, and tomatoes and turn down the heat to a medium boil.
  • Add the beans and cook for 12 mins until the beans are just soft.
  • Add the basil leaves and season with freshly cracked black pepper and salt.
  • Remove from the heat and divide into large bowls. Sprinkle over the fresh parsley and a small splash of olive oil to finish.

Notes

  • A few thick grilled wedges of fresh sourdough make the perfect side. Enjoy!
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
10 June 2020 2:11 PM