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Clams steamed with jamon serrano, white wine and white beans

Name: Clams steamed with jamon serrano, white wine and white beans recipe
Yield: 4
Ingredients: 1kg purged clams; 1/3 cup (80ml) extra virgin olive oil; 4 eschalots, finely diced; 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

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by Neil Perry

Oct 26, 2021

Tip: Make sure your clams come from a good supplier and are already purged as they can be quite gritty. This is an edited extract from Everything I Love to Cook by Neil Perry (published by Murdoch Books, $59.99).

1kg purged clams
1/3 cup (80ml) extra virgin olive oil
4 eschalots, finely diced
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

Method

1.

Clean the clams by giving them a quick rinse in water.
2.

Heat the oil in a large saucepan, preferably with a glass lid, over low heat. Add eschalot and garlic, and cook for 2 minutes without colouring. Increase heat to high, 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 cannellini beans to pan, reduce heat to low and stir in butter. Season to taste with lemon juice, salt and pepper. Return clams to pan, stir to combine, then serve.
4.

Variations: Substitute pipis or mussels for clams, and prosciutto or ham, even smoked bacon, for the jamon serrano.