Peel and finely dice a medium-sized shallot, one of the banana variety. Warm 2 tbsp of olive oil in a large, deep pan over a moderate heat. Stir in the chopped shallot and let it cook for 7 minutes or so until it is soft, but not coloured – keep stirring it so that it doesn’t brown.
Squash 1 large clove of garlic flat with a pestle or the side of a heavy knife, then stir into the shallot with ½ a tsp of dried, hot chilli flakes and the finely grated zest of 1 medium-sized lemon.
Now add a couple of bay leaves (fresh or dried) and two 400g cans of drained butter beans or judion beans. Pour in 500ml of stock (vegetable or chicken) and bring to the boil.
Roughly chop a large handful of parsley leaves. Turn the heat up, add 500g of small clams to the pan and a splash of white vermouth or white wine and cover tightly with a lid. Cook for 4-5 minutes until the clam shells have opened, then lift the lid, toss in the parsley and a grinding of black pepper.
Ladle the clams, beans and broth into soup bowls, trickle over a little olive oil and eat. Enough for 2
I have erred on the mild side here. Add more chilli flakes if you wish.
Mussels are also good here if you can’t get clams.
Offer spoons for the shellfish broth and perhaps some bread.
Use chickpeas if you prefer.
We aim to publish recipes for seafood rated as sustainable by the Marine Conservation Society’s Good Fish Guide
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