A delicious Spanish dish made with verdinas beans, clams, and razor clams cooked in a flavorful green sauce. This recipe is from El Faro de Cdiz, a renowned restaurant in Cdiz, Spain.
- 150 grams of pre-cooked verdinas beans
- extra virgin olive oil
- finely chopped garlic
- fresh parsley
- cake flour
- fish broth
- 4 raw razor clams
- 6 clams
- for the garlic and parsley oil: 20 grams of parsley, 10 grams of peeled garlic, 200 grams of mild olive oil
- for the garlic and parsley emulsion: 20 grams of liquid egg, 130 grams of garlic and parsley oil, 1 gram of salt
Soak the verdinas beans overnight in water
Discard the soaking water and cook the verdinas beans in fresh water with a halved onion, a halved garlic head, a green pepper, and a carrot for an hour and a half on low heat. Once tender, let them cool in the cooking broth
In a pan with a little olive oil and fish broth, cook the razor clams and clams until they open. Remove them from the shells and chop half of them. Reserve the unchopped ones for plating
In another pan, heat some extra virgin olive oil and finely chopped garlic. Cook over low heat before adding flour (or cornstarch) to make a roux
Once the roux has a thick sauce consistency, add the fish broth and cooked beans. Cook over low heat for 5 minutes. Then, add the chopped razor clams and clams. Finish cooking and turn off the heat
Meanwhile, blend the specified amount of mild olive oil, peeled garlic, and parsley leaves in a blender or food processor for 5 minutes until you get a homogeneous mixture
In a blender, combine the liquid egg, salt, and freshly made garlic and parsley oil to make a firm emulsion
Plate the stew in a shallow dish, which should have a creamy rather than liquid texture. Place the razor clams and clams on top of the stew. Finally, pour the garlic and parsley emulsion just before serving