Alubias Blancas con Almejas (White Beans with Clams)
Soft white beans in a garlicky sofrito broth with fresh clams, a classic from northern Spain, made quick with tinned beans.
Made with Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the clams in cold water. Discard any that are open and do not close when tapped.
- 2
Heat the olive oil in a wide pan over a medium heat. Fry the garlic for 1 minute until fragrant but not brown.
1 min - 3
Add your ready made sofrito (see the base recipe) and the beans. Pour in the water and simmer for 10 minutes until the broth thickens slightly.
10 min - 4
Raise the heat to high, add the wine and the clams, cover and cook for 4 to 5 minutes, shaking the pan, until the clams open.
5 min - 5
Discard any clams that stay closed. Stir through the parsley and serve straight away in warm bowls.
Tips
- Always discard clams that do not open after cooking. They were not alive when they went in the pan.
- Soak the clams in cold salted water for 20 minutes beforehand to purge any sand.
- If you have time, cook dried beans from scratch for 1 hour and use their cooking water in place of plain water.
Storing and freezing
Best eaten fresh. Keeps in the fridge for up to 1 day if cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Do not freeze.
Questions
Can I use frozen clams?
Yes. Use cooked frozen clams in their shells and add them for the last 2 to 3 minutes only, to heat through. Do not boil, or they go rubbery.
Can I use jarred clams?
Yes. Use a 200 g jar of cooked clams with their juice, stir in at the end and warm through for 2 minutes. Authentic fresh clams have a better flavour.
Is it gluten free and dairy free?
Yes. It is gluten free, dairy free, egg free and nut free. It contains shellfish, so it is not suitable for shellfish allergy.
More made with spanish sofrito
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.