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Clams and Beans - Fabes con Almejas

Makes 6 servings.

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Rated 4 Stars
Average Customer Rating: 4 out of 5
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9 oz dry lima beans, soaked overnight
1 onion, quartered
2 cloves garlic
1 bay leaf
Sprig of thyme
Sprig of parsley
3 tbsp olive oil
2 - 1/4 lb clams
1/4 tsp saffron, crushed
1 tbsp bread crumbs
1 tsp salt

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Drain the soaked beans and put them to cook in enough water to cover with the onion, 1 clove of the garlic, and the herbs. When beans are half cooked, about 30 minutes, heat the oil in a frying pan and add the clams with a little water. Cover and steam the open over a high heat, shaking the pan until the clam shells open. Remove from the heat immediately. Strain the liquid and add it to the beans. Shell the clams, discarding any that do not open. In a mortar crush the saffron with the remaining clove of garlic and the breadcrumbs. Mix to a paste with a little of the liquid from the beans. Add the shelled clams to the beans with the breadcrumb mixture. Season to taste. Simmer for ten minutes.

Recipe courtesy of Spain GourmeTour magazine.

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Recipe Reviews for Clams and Beans
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David Emery  Rated 4 Stars
"I used half canelloni beans/half lima beans. I left out the bread crumbs, and added sweet smoked paprika rather than saffron. Just before serving, I sprinkled some lemon juice and parsley. Came out good! "