Breakfast & Brunchbonappetit4.3
Clams With Crispy Ham and Butter Beans
It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?
👥 4 Servings👤 Andy Baraghani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat oil in a large Dutch oven or other heavy pot over medium. Arrange half of ham in pot in a single layer and cook, turning once or twice, until crisp, about ⏱️ 3 minutes. Using tongs, transfer to paper towels, leaving any fat in pot behind, and let drain. Repeat with remaining ham. Set aside.
2
Add onions and garlic to same pot and cook, stirring occasionally, until slightly softened but without taking on any color, about ⏱️ 3 minutes. Stir in tomato paste and paprika and cook, stirring often, until paste deepens to a dark brick red, about ⏱️ 2 minutes. Pour in wine and cook until reduced by half, 2–⏱️ 3 minutes. Add clams, cover pot, and cook, shaking pot occasionally, until clams open, 3–⏱️ 7 minutes, depending on their size. Transfer clams to a large bowl with a slotted spoon as they open; discard any that don’t open.
3
Reduce heat to medium-low. Add beans to pot and stir, letting beans soak up some of the clam broth, until warmed through, 1–⏱️ 2 minutes. Return clams to pot and remove from heat. Scatter half of parsley over and toss well.
4
Slather aioli over toasts and place in bowls. Ladle clam mixture over toast. Top with remaining parsley. Crush reserved crispy ham and scatter over.
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