Soup of borlotti beans and surf clams

Soup of borlotti beans and surf clams

By
From
The Seahorse
Makes
4 people
Photographer
Chris Terry

We love the arrival of beans at the end of summer and nothing more than the first borlotti beans, which we bake in a clay pot with different seafood and herbs. Combined with the saltiness of clam juices and the textures of the meat they are wonderful. Although not essential, it’s also good to stir in a few chunks of Braised Pigs’ Trotters in the final stages of cooking, as it adds something magical to the finished soup.

Ingredients

Quantity Ingredient
A splash good olive oil
1 celery stick, finely chopped
1 white onion, finely sliced
1 tablespoon chopped parsley
2 garlic cloves, finely crushed
1 dried peperoncini, crushed
200ml white wine
4 small tomatoes, peeled
300g podded borlotti beans, or dried ones, soaked overnight and drained
500ml light chicken or fish stock
1kg live carpet shell clams, cleaned

To serve

Quantity Ingredient
1 teaspoon chopped parsley
1 teaspoon chopped garlic
1 tablespoon fresh breadcrumbs, (optional)

Method

  1. Preheat the oven to 150°C.
  2. Heat the olive oil in a clay pot or ovenproof dish with a lid over a medium heat. Add the celery, onion, parsley, garlic and peperoncini and sweat gently for about 2–3 minutes without colouring. Add the wine, bring to the boil and boil for 2–3 minutes, then add the tomatoes, beans and stock.
  3. Place the dish in the oven and cook for 45 minutes, or until the beans are tender and soft. Take out of the oven and add the clams by scattering them on top, then cover again and cook for a further 30 minutes, or until the clams open. Discard any clams that remain closed. Sprinkle with the chopped parsley and garlic, then stir. If the soup needs a little thickening, stir in the fresh breadcrumbs before serving.
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