White Bean and Clam Stew (Fabada Asturiana Inspired)

A lighter, tapas-sized version of Fabada Asturiana featuring creamy white beans, fresh clams, and a hint of smoky paprika. Perfect as an appetizer or light lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.33/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Appetiser

Cuisine:

British

Main Ingredient:

Seafood

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupDried white beans (cannellini or Great Northern)(Soaked overnight and drained, or use canned (rinsed and drained))

£0.40

1poundFresh clams(Manila or littleneck, scrubbed well)

£5.00

2tablespoonsOlive oil(Extra virgin)

£0.20

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.10

1teaspoonSmoked paprika(Pimentón de la Vera)

£0.15

0.5cupDry white wine(Optional, but adds great flavor)

£1.50

4cupsChicken broth or vegetable broth(Low sodium)

£1.00

2tablespoonsFresh parsley(Chopped, for garnish)

£0.30

1Bay leaf

£0.10

To tasteSalt

To tasteBlack pepper(Freshly ground)

4Lemon wedges(For serving)

£0.25

Total Cost

£9.30

£2.33 per serving

Instructions

1.
If using dried beans, soak them overnight in cold water. Drain before using.
2.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the minced garlic and smoked paprika and cook for 1 minute more, until fragrant.
4.
If using dry white wine, pour it in and scrape up any browned bits from the bottom of the pot. Cook until the wine is almost evaporated.
5.
Add the soaked (or rinsed and drained canned) white beans, chicken or vegetable broth, and bay leaf. Bring to a simmer.
6.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the beans are tender but not mushy. If using canned beans, reduce simmering time to 10 minutes.
7.
Add the scrubbed clams to the pot. Cover and cook until the clams have opened, about 5-7 minutes. Discard any clams that do not open.
8.
Season with salt and pepper to taste.
9.
Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh chopped parsley.
10.
Serve immediately with lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (450g)

475 kcal / 1987 kJ

Carbs

44g

17% of RDA

Fat

15g

21% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

5 g

6% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, add a small piece of chorizo (about 2 ounces), diced, during the onion-cooking step.

Adjust the amount of smoked paprika to your preference. Some like it more intense.

A squeeze of lemon juice at the end brightens the flavors.

Serve with crusty bread for dipping into the broth.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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White Bean and Clam Stew (Fabada Asturiana Inspired)

Ingredients

Instructions