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White Bean Soup with Clams Recipe

   
 

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     White Bean Soup with Clams

Category   Entrees - Maindishes
Sub Category   None

Ingredients
 

Instructions
2 1/4 cups dried large white beans, 2 onions chopped, 4 cloves garlic, 1 bay leaf, salt, juice of one lemon, medium sized artichokes trimmed, olive oil, freshly ground pepper. For the clams you would need 1/4 cup olive oil, 2 onions, 4 cloves garlic, 1/4 cup parsley, pinch of saffron threads, crushed, 2 teaspoons paprika, 1 tsp. red pepper flakes optional, 2/3 cup dry white wine, 36 small clams, well scrubbed, 3 tbs. coarsely chopped parsley
Method pick over the white beans, discarding any ones that are not good. Rinse well and place in saucepan with plenty of water to cover and bring to a boil over high heat. Boil for 2 minutes remove from heat and let stand for one hour. Drain return to saucepan, add water to cover by 2 to 3 inches and the onions, garlic and bay leaf. Bring to a boil over high heat. Reduce the heat to low,add 2 tsp. salt, cover and simmer until beans are tender about an hour. Remove from heat and discard the bay leaf. Set aside until needed. Have ready a large bowl three fourths full of water to which you have added the lemon juice. Cut the artichokes lengthwise into quarters and drop into the lemon water. Heat olive oil in a small pan over medium heat, drain the artichokes reserving the lemon water and add the artichokes to pan. Add lemon water to a depth of 1 inch cover and cook stirring occasionally until tender,season to taste with salt and pepper
Remove from heat and drizzle one tbs. olive oil over it. Place beans over medium heat, add the artichokes and reheat the beans to serving temperature. Meanwhile cook the clams in a wide pan over medium heat warm the olive oil. Add onions and sauté. Add garlic parsley saffron and paprika and red pepper flakes. Cook for 2 minutes. . Add wine and clams discarding any clams with open or cracked shells. Bring to a boil, cover and cook shaking the pan occasionally, until clams open about 3 minutes. Spoon the clams and their sauce over the bean stew, discarding any clams that did not open. Heat for 2 minutes, taste and adjust seasonings. Ladle into warmed bowls, sprinkle with chopped parsley and serve...enjoy..it's delicious!!


Originally Submitted
1/5/2014





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