Alubias blancas y almejas, U Magazine, 3 March 2015

U Magazine asked us to submit a wee recipe for a tapa that their readers may enjoy. So we sent them through one for Alubias blancas con almejas - delish white bean and clam stew. If it tickles your fancy, why not try the recipe for yourselves...

Alubias blancas con almejas

White bean & clam stew

(Serves 4)

As with all stews, this dish gets tastier from one day to the next.



  1. Soak the white beans from the day before / overnight in a pot.
  2. The following day, drain the white beans. Then in the same pot; cover the beans with water. Add the leek; laurel leaf; and 2 cloves of garlic (all whole not chopped). Bring to the boil; then simmer for 1.5 hours.
  3. Before taking off the heat, add the tomato whole and leave simmer for 45 seconds to 1 minute. Then remove the tomato (whole) from the pot and keep aside and remove the white beans from the heat.
  4. In a separate frying pan add a good chug of olive oil, stir-fry the remaining 2 cloves of garlic (chopped) with the 2 chopped onions until golden. Add the flour (optional) and let soak up the oil and juices for a few minutes.
  5. Chop up the tomato that you kept aside from point 3 above and add to the frying pan with the onions and garlic. Cook for 2 minutes; then add the white wine.
  6. Once it starts to boil, reduce to simmer. Add the clams and cover for 2/3 minutes (don’t close over completely; just enough to keep the steam in to let the clams open). Then add the chopped parsley and season with a bit of salt.
  7. Finally add the white beans from point 2 above.
  8. Leave to cook over a low heat for a few minutes, then serve hot.

Enjoy with a delicious glass of Albariño from Rias Baixas, Spain!