By Doreen Colondres
Clams with White Beans and ConsorcioSerrano Ham
Paired with DO Cava de Guarda Superior Reserva or Gran Reserva
A humble dish that, when done well, feels like fine dining. I use “alubias” or canary beans (mayocoba beans). Their creamy texture, paired with fresh clams and a touch of ConsorcioSerrano ham, adds depth without overpowering. Light, elegant, and made for a glass of DO Cava de Guarda Superior Reserva.
Ingredients (serves 2)
- 1 cup cooked white beans (canned is fine, lightly rinsed)
- 2 lb fresh clams, cleaned (about 16-18)
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 4 slices ConsorcioSerrano Ham
- 2–3 tbsp leek (white part only, finely chopped)
- 1/2 cup white wine
- 1 cup hot water or veggie stock/fumet (adjust as needed)
- 1/2 cup white bean cooking liquid (optional)
- Fresh parsley, chopped
- Salt and pepper to taste
- Optional: lemon zest or/and pinch of saffron
Preparation
Using a medium pot over medium-high heat, add the jamón and cook briefly to release its flavor, letting it lightly crisp without overcooking. Remove and set aside.
In the same pot over medium heat, add the olive oil and the leek. Cook gently until soft and translucent. Add the garlic and stir just until fragrant, without browning.
Increase the temperature to medium high heat. Add the clams and stir gently, then pour in the white wine. Let it reduce slightly (about 2–3 minutes), then add the beans, hot liquid, salt, and pepper. Cover and simmer for 5–7 minutes, until the clams begin to open. Shake the pan occasionally to help the starch emulsify into a light, silky sauce.
As soon as the clams are fully open, remove from heat. Finish with fresh parsley, a touch of lemon zest or a pinch of saffron, and the crispy jamón.
Just before serving, pour a glass of Cava—and toast to a perfect dish.
