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Saffron Clams & Fennel with White Beans in a white bowl

Saffron Clams and Beans with Fennel

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.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 as a side
Author Samantha


  • 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


  1. 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.

  2. 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.

  3. Divide among bowls and drizzle a tiny bit of olive oil on top. Season with salt and pepper and a few fennel fronds.

  4. Enjoy with some optional warmed baguette!