• Servings 6
  • Prep overnight soak min
  • Cook 1 1/2 hours min
  • Course
  • Cuisine
  • Skill Level

Basque White Beans and Clams


  • 2 cups dried navy beans
  • 1 small onion, minced
  • 1 green bell pepper, minced
  • 1 (8oz) bottle of clam juice
  • 3 dozen small little neck clams, rinsed
  • 2 tbs freshly chopped parsley
This is a traditional recipe for the Basque region of Spain. Clams are in a savory broth along with white beans.

  • Soak the beans overnight in a bowl of cold water.
  • Drain and rinse the beans and transfer them to a oven proof casserole dish.
  • Add 1 quart of water, onion and green pepper.
  • Bring to a boil.
  • Reduce heat to low and simmer for 45 minutes.
  • Add the clam juice and cover partially and simmer for another 40 minutes or until beans are tender.
  • Add the clams and cover the pan tightly and cook over moderate heat.
  • There should be enough liquid to keep the beans moist.
  • Discard any Un-opened clams.
  • Spoon the beans and clams into warm bowls and garnish with parsley.

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