Recipe Cream of cannellini beans and clams from of 23-08-2019
There cream of cannellini beans and clams it is a dish that my friend Daniela tasted in a restaurant near Naples. After hearing about it from her with enthusiastic tones, I immediately reproduced the recipe myself to discover the combination of beans with clams.
This recipe can be served as an appetizer, first course or even a single course, depending on the portions. It is a dish based on legumes and seafood in the wake of the classic pasta and beans with mussels, which has been widespread here in the South for several years and has become a great classic not to be missed. The result is a dish with a delicate but strong taste at the same time, definitely worth trying;)
How to make cream of cannellini beans and clams
First clean the clams.
Prepare a sauté of garlic and oil, then add the clams, close with the lid and cook over medium heat for a few minutes, until they open.
Drain, filter the cooking water and keep it aside, then shell the clams, keeping only a few aside in the shell to decorate the dish at the end.
Put the beans in a bowl with salt, pepper, oil and a little of the cooking juices from the clams, then start blending with a blender, adding more cooking water if needed to achieve the consistency you prefer.
Pour the cream into a dish and add the shelled clams.
The cannellini and clams cream is ready: decorate with some shells, a little basil and a couple of croutons and serve hot, warm or even cold.