White Beans & Cloudy Bay Clams with White WineApril 25, 2014
Enjoy the best the ocean has to offer with this fresh and flavourful recipe!
Ingredients for two people
|1||brown onion, diced|
|4||garlic cloves, chopped|
|200 ml||white wine|
|1 L||vegetable stock|
|1 bunch||parsley, stalks & leaves separated|
|1 tin||cannellini beans, strained & rinsed|
|2 tbs||plain flour|
|1 kg||clams, washed|
For the white beans
In a casserole dish or large pot heat some oil over medium-high heat. Sauté the onion and half of the garlic for 2 minutes until they become translucent. Add in the carrot and sauté for a further 2-3 minutes until it softens. Now add in half of the white wine and bring to a rigorous simmer to reduce the wine by half.
Dissolve each stock packet into 1 litre of boiling water. While the wine is reducing make a little bouquet garni (a French word for a bundle of herbs) by tying together the thyme bunch and the parsley stalks with some string from your pantry. Add in the bouquet garni along with the stock and cannellini beans and bring to the boil, leave to simmer over medium heat so that the stock will reduce for 25 minutes. Check seasoning along the way and adjust with salt and pepper.
For the beurre manie
While the stock is simmering away we are going to make a beurre manie. Bring the butter down to room temperature so that it is soft enough to mould. Combine the butter with the plain flour and mix together until you have a smooth dough. Add the beurre manie to the stock and stir through so that all the butter and flour is combine. Season again with salt and pepper.
For the clams
With about 5 minutes to go for the white bean casserole, heat some oil in a pan over medium-high heat. Add the clams and the remaining garlic and cover the pan with a lid for 30 seconds. Add in the remaining wine and steam for 30 seconds, shake the pan gently to encourage the clams to open, this should take 1-2 minutes. Remove from the heat and stir through the freshly chopped parsley leaves and then add the clams to the white bean casserole, season to taste.
Remove the bouquet garni and divide this lovely French inspired casserole between bowls and enjoy!
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