Clam and bean stew

Clam and bean stew

Fabes con almejas

Spanish Made Simple

This is another splendid example of a brilliant bean stew. Look for good-quality clams and pamper the beans – it is worth it.


Quantity Ingredient
500g dried butter beans
1 onion, Cut in half
1 bay leaf
A pinch saffron threads
500g clams, Cleaned and any open or damaged shells discarded
25g butter
1 tablespoon extra virgin olive oil
a bunch spring onions, chopped, (scallions)
4 garlic cloves, finely chopped
1 tablespoon plain flour
250ml white wine
3 tablespoons finely chopped parsley


  1. Soak the dried beans in cold water overnight.
  2. The next day, put the soaked and drained beans in a heavy-based saucepan with the onion and bay leaf. Pour in about 3 litres cold water but do not add salt.
  3. Bring to the boil over a high heat, skimming the froth that appears on the surface with the help of a ladle. Then, set the heat to low and simmer for at least 3 hours, until the beans are soft. Add the saffron after 1 hour and skim the surface from time to time. Reserve the cooking water.
  4. Put the clams in a large bowl or in the sink, cover with cold salty water and leave for 1 hour, moving them around with your hand from time to time. This will help the clams to open and release any sand.
  5. Melt the butter in a frying pan with the olive oil over a medium heat. Add the spring onions and cook until soft, then add the garlic and after a minute the flour. Stir it constantly for 2 minutes to toast the flour, then add the white wine. Give it a good last stir to prevent lumps from forming. Add the clams along with a couple of tablespoons of the bean cooking water, and the parsley.
  6. Once the clams are open, mix everything together well and season to taste.


  • You can buy readycooked beans in a jar and you will have the same results in just 15 minutes.
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