Clams and White Beans

Ingredients

• 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

• Fresh parsley to finish

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.