By Chef H. Delgado
January 13, 2021
Today I want to share with you one of my favourite Spanish gastronomy dishes. With two main ingredients, Clams and White Beans, this Seafood Stew of Asturian origin is one of the most representative dishes of this beautiful coastal region of the north of Spain.
Potages and Soups are full of tradition, and almost all the recipes that we know today, have been passed down from generation to generation thanks to our grandmothers recipes.
Legumes, mainly chickpeas, lentils, beans and peas have been part of man's diet since the beginning of time, mostly due to their high protein content. These legume seeds are considered as an alternative protein source for meat or supplementary to the proteins provided by cereals. In fact, already in the Middle Ages, the Catholic Church recommended its consumption in the period of Lent.
The most common way to find these legumes on the market is dry or canned in a glass jar ready to eat. In the dry version, previous rehydration or soaking is necessary before cooking them.
History says that the consumption of beans dates back to the 16th century in Asturias when it is known with certainty that they were planted in those lands and consumed. The variety used to make Asturian bean stew is called "La Granja" since its smoothness and buttery texture makes it perfect for this stew.
On the other hand, I have chosen those beautiful clams, which are in their best moment and size at this time of the year. This tasty bivalve is handcrafted on the Galician coasts by shellfish farmers, then they go through a debugging process before being put up for sale.
Now its time to cook the clams.
This recipe can be served as a starter, main course or little "Tapa" dish.
Have a tasty day!
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
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