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Clams with White Beans and Saffron


This recipe showcases Spanish Saffron. Serves 6-8 as tapas or 4 for starter or light meal.


1kg small-medium clams or mussels
4 tablespoons olive oil
2 garlic cloves, finely chopped
150ml manzanilla sherry or white wine
2 tablespoons roughly chopped fresh flat leaf parsley
300g cooked, drained white beans (cannellini beans, butter beans or any white beans will do
30 threads of saffron, infused in 3 tablespoons boiling water
Extra virgin olive oil
Sea salt and black pepper


Wash the clams under cold water and drain thoroughly (discarding any that are open or broken).

Heat the oil over a medium heat in a large saucepan. When hot (but not smoking) add the garlic and fry until it begins to colour.

Add the manzanilla sherry or white wine and reduce by two-thirds.

Add the clams and half the parsley, beans and the saffron infused water, shaking the pan as you go.
Simmer for 2-3 minutes or until the clams are fully open, remembering to throw away any that are still closed.

Taste for seasoning and serve immediately with the remaining parsley and a drizzle of extra virgin olive oil. Delicious served with a chunk of bread to mop up the juices!

Source: Casa Moro - The Second Cookbook

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