Jacob Kenedy’s Clams And Beans

Bocca Clams and Beans

Jacob Kenedy, chef and founder of Bocca di Lupo has created a clam-packed dish that’s brimming with fiesty flavour.

“This dish is based on a pasta they enjoy in Campania – short ditali cooked with clams and beans. prefer it without pasta: it makes for a lighter meal, the summer flavours of clams, beans, tomato and basil singing out like a shrill trumpet calling me south.”

Serves 4 as a starter, 2 as a main

• 500g main clams (vongole veraci), or other bivalves – surf clams, cockles or mussels
• 300g cherry tomatoes (datterino or baby plum are best), halved
• 2 garlic cloves, thinly sliced
• A pinch of crushed dried chilli flakes
• 80ml extra virgin olive oil
• 75ml white wine
• 300g cooked, drained cannellini beans
• 2 tablespoons chopped flat-leaf parsley
• 8 basil leaves, torn

1 Heat a very wide pan over a very high heat until it smokes. Combine the clams, tomatoes, garlics, chilli and oil in a bowl (if your pan’s not going to be wide enough to hold them all in more or less a single layer, omit the clams for now and add them after the tomatoes have fried for a couple of minutes).
2 When you think the pan shouldn’t possibly get any hotter, add the bowlful of ingredients all at once.
3 Cook, shaking the pan from time to time until a few of the clams pop open. Season with pepper and a tiny bit of salt and add the wine.
4 Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open – not very long. Stir in the basil and serve immediately.

Recipe courtesy of Jacob Kenedy for Bocca di Lupo

Share Button

About The Author

Web Editor

Web Editor for Good Things