These Saffron Clams and Beans with Fennel are a savoury, luscious, and with the tiniest bit of spice clams recipe. A quick cooking and easy recipe.
I grew up eating clams, which most people find weird. That’s ok; I am kind of weird and pretty much on board with it at this age. But back to the clams. If they were ever on a menu I wanted a pound of them stat.
The white wine broth, warm crusty baguette, and generous amount of clams were my special treat if we ever went out anywhere with them on the menu. This was basically once per year, unless a grandparent treated our family for a special occasion.
I’ve been pushing clams on my husband and kids for quite some time now. My husband is mostly on board, but the kids aren’t having any of it. Don’t fret, I’m not one to give up easily with this kind of thing. Especially when we’re talking about one pot, fast meals that are delicious.
The broth with this recipe is exactly what you want it to be. Savoury, luscious, and with the tiniest bit of spice where you want it. I actually recommend making this dish without the clams if they aren’t your thing.
The broth, fennel and beans would be a great gluten-free and vegetarian dish. An exceptionally fast dish as well.
Here are a few more (easy and quick!) seafood recipes:
- Easy White Wine Butter Scallops
- Squid Ink Pasta with Prawns and Tomatoes
- 15 Minute Dinner with Salmon, Couscous, and Salad
These Saffron Clams and Beans with Fennel are a savoury, luscious, and with the tiniest bit of spice clams recipe. A quick cooking and easy recipe.
- 2 tbsp olive oil, plus more for drizzling
- 2 medium shallots, finely chopped
- 1 medium fennel bulb, thinly sliced, a few fronds reserved
- 1 clove garlic
- 1 pinch crushed red pepper flakes
- 1/4 cup dry white wine (any wine will work, but a Sauvignon Blanc is ideal)
- 1 pinch saffron threads
- 1 lbs clams, cleaned
- 1 14 oz (330 ml) can of cannellini beans, drained and rinsed
- 1/2 tsp fine sea salt
- 1/2 tsp fresh ground black pepper
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Heat olive oil in a large pot with a lid or a Dutch Oven, over medium. Add fennel and shallots and cook stirring for about 2-5 minutes until soft. Add garlic and red pepper flakes, and stir for another 1-2 minutes until fragrant. Add the wine (carefully) and then the saffron. Bring to a boil, then decrease heat to a simmer for 2 minutes.
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Add the clams and cook, covered, for 5-8 minutes. All the clams should have opened. Discard any that remained closed. Add beans and stir to heat.
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Divide among bowls and drizzle a tiny bit of olive oil on top. Season with salt and pepper and a few fennel fronds.
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Enjoy with some optional warmed baguette!
Slightly adapted by Tara O’Brady’s Clams and Orzo recipe from Seven Spoons.
Enjoy! xo
