Cream of cannellini beans and clams
The cream of cannellini beans and clams is a dish that has tasted my friend Daniela in a restaurant near Naples. After having heard from her enthusiastic tone, I immediately played myself the recipe to find out the combination of the beans with the clams.
This recipe can be served as an appetizer, first course or even main dish, a second of the portions. It is a dish made of vegetables and seafood in the wake of the classic pasta and beans with mussels, which has already spread for several years here in the South, and has become a great classic not to be missed. The result is a dish from the taste is delicate but strong at the same time, definitely try 😉
First clean the clams.
Prepare a soffritto of garlic and olive oil, then add the clams, close with the lid and cook on a medium flame for a few minutes until they open.
Drain by filtering out the cooking water and keeping it aside, then shell the clams, keeping aside only a few in the shell to decorate the dish at the end.
Put the beans in a bowl with salt, pepper, olive oil and a bit of the bottom of the cooking of the clams, and then begin to whisk with a blender, adding more cooking water if needed to reach the consistency that you prefer.
Pour the cream into a pot and add the clams, shelled.
The cream of cannellini beans and clams is ready, decorated with a few shells, a bit of basil and a couple of croutons and serve hot, warm or cold.