Fabes Con Almejas

Ingredients

• 1 pound white beans
• 24 live littleneck
• 3 cloves garlic
• 2 bay leaves
• 3 tablespoons extra-virgin olive oil
• ½ onion
• 1 generous pinch of saffron
• 1 tablespoon sweet paprika
• ¼ cup parsley
• to taste a large loaf of crusty bread

Steps

1. Rinse the beans.
2. Soak overnight.
3. Scrub the clams clean.
4. Rinse the clams.
5. Drain the beans.
6. Place them in a skillet with the onion, garlic, two pinches of parsley, bay leaves, and olive oil.
7. Add just enough water to cover the ingredients.
8. Cook over a high flame.
9. Bring to a boil.
10. Reduce to a simmer.
11. Skim off any foam.
12. Cook them, loosely covered, until done.
13. This should take about 90 minutes.
14. Check the skillet occasionally to add water.
15. Never allow the water to drop below the height of the ingredients.
16. When the beans are almost done, place the clams in a separate skillet.
17. Add about an inch of water.
18. Cover the skillet.
19. Cook over medium heat, shaking the pan occasionally to help the clams open.
20. Check the clams every minute.
21. Remove them as they open.
22. Place them in a separate bowl.
23. This should take no more than 10 minutes.
24. Once you've removed all the clams you'll have clam broth in the skillet.
25. Save the broth, as you'll need it for the next step.
26. Check the broth for bits of dirt and clam shell.
27. If there's a lot, you'll have to strain it through a cloth to remove the grit.
28. Add the broth to the simmering beans along with the saffron (or food coloring), the remaining parsley, paprika and salt to taste.
29. Cover.
30. Cook for 5–10 minutes.
31. Ladle the beans and broth into separate bowls.
32. Add six clams to each bowl.
33. Serve with crusty bread on the side.