Armenians hail from the Caucus mountains, but I much prefer being by the sea.
I adore seafood all year round, and this dish is truly one of my favorites.
It requires only a 5-minute prep time, allowing you to savor it slowly with a glass of wine and a rustic bread to dip in the sauce.
Ingredients:
- 1 ½ pounds clams (I prefer the small ones)
- 1 can (15 ounces) white beans, drained and rinsed
- 1 large onion, chopped
- 4 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1 cup white wine
- 2 tablespoons chopped parsley
- Salt to taste
- Pinch of Aleppo pepper (optional)
Instructions:
- Scrub the clams and place them in a large bowl of warm water for about 15 minutes. Discard the water with all impurities, rinse the clams well with cold water, and set them aside.
- In a heavy-bottom pan, warm the oil and sauté the onions with salt until soft. Add the garlic and stir for a minute. Then, add the beans, wine, and a bit more salt if needed. Stir and let it cook for 3 minutes. Add the clams, cover with a lid, and let it cook over medium heat for about 3 minutes until all the clams are open. Discard any closed clams that did not open. Give it a nice mix to allow the beans and delicious sauce to mix with the clams. Sprinkle with parsley and Aleppo pepper, and serve warm with a nice rustic bread for dipping in the sauce.
