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Clams and White Beans

Clams and White Beans

To be a guest at Bre Graham’s is to witness her whip up a pasta whilst topping up your glass, keeping up conversation and plating up without breaking a sweat. Here, she takes the humble butter bean and elevates it with garlic-studded tomatoes and fresh clams and serves it on our chalk serving platter.


80g of pancetta or chorizo, chopped
4 cloves of garlic, finely chopped
2 teaspoons of fennel seeds
1 tablespoon of tomato paste
300g of fresh tomatoes, chopped
300ml of white wine
A pinch of cinnamon
A bay leaf
600g of white beans
500g of clams

To Serve
Fresh parsley

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  • In a large wide pot add the pancetta or chorizo to the pan cold and then turn the heat up to a medium high heat
  • Let the fat render and when it’s crisp, remove a little of the fat before adding in the fennel seeds, garlic, and tomato paste
  • Cook for a few minutes until fragrant before deglazing the pan with half of the white wine
  • Add the beans, tomatoes, cinnamon and bay leaf to the pan and let cook for five minutes until the tomatoes start to soften 
  • Finally, add the clams to the pot and stir before pouring in the rest of the white wine and putting the lid on the pot
  • These will take 5 or so minutes to cook and open. When all of the clams are open, stir everything together again and top with chopped parsley before serving
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