Fabes con Almejas
Asturian White Beans with Clams
A classic Asturian dish featuring tender, creamy large white beans (fabes) simmered with fresh clams in their own briny liquor, enhanced with garlic and parsley. This recipe balances the richness of the beans with the delicate flavor of the sea.
🧂 Ingredients
- 400 g Fabes (large white beans, preferably Asturian)(Ensure beans are whole and free from debris. Soaking is crucial for tenderness.)
- 500 g Fresh clams(Choose live clams, preferably small to medium size. Scrub them well under cold running water.)
- 150 ml Dry white wine(A crisp, unoaked white wine like Albariño or Verdejo works well.)
- 4 cloves Garlic(Thinly sliced or finely minced.)
- 2 tbsp Fresh parsley(Finely chopped, for garnish and flavor.)
- 60 ml Extra virgin olive oil(Plus extra for drizzling.)
- as needed Water or vegetable broth(For cooking the beans.)
- to taste Salt
👨🍳 Instructions
- 1
Rinse the dried fabes thoroughly under cold water. Place them in a large bowl and cover with plenty of fresh, cold water. Let them soak for at least 8 hours or overnight. Drain and rinse the soaked beans.
⏱️ 8-12 hours (soaking) - 2
Place the drained beans in a large, heavy-bottomed pot. Cover with fresh cold water by about 2-3 inches. Add a pinch of salt (optional, some prefer to salt at the end). Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer gently. Skim off any foam that rises to the surface during the first 30 minutes. Cook until the beans are very tender but not falling apart, about 2 to 2.5 hours. Check periodically and add more hot water or broth if needed to keep the beans submerged.
⏱️ 2 - 2.5 hours - 3
While the beans are simmering, prepare the clams. In a separate pot or large skillet with a lid, combine the cleaned clams, white wine, and half of the sliced garlic. Cover and cook over medium-high heat for about 5-8 minutes, or until the clams have opened. Discard any clams that remain closed. Carefully strain the clam liquor through a fine-mesh sieve into a bowl, reserving it. Set the opened clams aside.
⏱️ 5-8 minutes - 4
Once the beans are tender, add the reserved clam liquor to the pot with the beans. Stir gently. If the liquid is too thin, you can mash a few beans against the side of the pot to thicken the broth naturally. Taste and adjust seasoning with salt if necessary.
⏱️ 5 minutes - 5
In a small skillet, heat the olive oil over medium heat. Add the remaining sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic. Remove from heat.
⏱️ 3 minutes - 6
Gently stir the sautéed garlic and olive oil mixture into the beans. Add the opened clams to the pot, along with most of the chopped parsley. Stir very gently to combine, being careful not to break the beans or clams. Let it heat through for another 2-3 minutes.
⏱️ 2-3 minutes - 7
Serve immediately in shallow bowls. Drizzle with a little extra virgin olive oil and garnish with the remaining fresh parsley.
⏱️ 1 minute
💡 Pro Tips
- ✓The beans should be incredibly tender and creamy, with a rich, emulsified broth. If the broth seems too thin, mash a few beans against the side of the pot to thicken it.
- ✓Add the clams only in the final few minutes of cooking to ensure they are perfectly cooked and do not become rubbery.
- ✓This is a beloved and hearty dish from Asturias, perfect for a comforting meal.
- ✓For best results, use high-quality Asturian fabes if available.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Increase the quantity of clams for a more intense seafood flavor.
- Add peeled prawns or shrimp in the last 5 minutes of cooking along with the clams.
- A pinch of smoked paprika (pimentón) can be added with the garlic for a subtle smoky note.