Steamed Clams with Jamon Serrano, White Wine, and White Beans Recipe
It’s such a simple dish that you can easily cook it at home.
1 kg clams
4 tablespoons extra virgin olive oil
4 French shallots, ﬁnely chopped
2 garlic cloves. ﬁnely Chopped
1/2 cup [125ml] white wine
100g Jamon serrano, ﬁnely chopped
400g can cannellini beans, rinsed, drained
100g unsalted butter
Lemon juice, to taste
1. Clean the clams by giving them a quick rinse in water.
2. Heat the oil in a large saucepan over low heat. Add shallot and garlic and cook for 2 minutes. Increase heat to high and add clams and wine. Cover and cook, shaking the pan occasionally.
3. Remove clams as soon as they open. Discard any that do not open. Add Jamon and beans to the pan, reduce heat to low, and stir in butter. Season with lemon juice, salt, and pepper.
4. Return clams to the pan and stir to combine. Serve.