Ingredients to make CLAMS WITH POCHAS:
- 1kg clams
- 400 g white beans (fresh in season or canned)
- 1 red onion
- 1 clove garlic
- 2 red tomatoes
- 1 red Piquillo pepper (fresh or canned)
- 1 fresh chili (red or green)
- olive oil
- 1 glass of white wine
- fresh chopped parsley
- Salt
How to make CLAMS WITH POCHAS:
- Soak the clams the day before in plenty of water with coarse salt; change the water twice at least, stirring them with both hands.
- In a pot, cook the beans or pooches over a low heat and cover them with water, foaming when necessary Chop the chili; cut the pepper into cubes and press the garlic; fry these ingredients with a good jet of olive oil for five minutes.
- Add the sauce to the beans and continue cooking slowly; do not stir the pot, so that the legume does not fall apart.
- Meanwhile, peel and chop the onion and tomatoes; cook them together in a frying pan for 15 minutes, adding salt and stirring with a wooden spoon; drain the clams and add them to the previous stew; water with the wine and cover, leaving it over medium heat until they open, approx. 10 minutes.
- Remove the clams with a slotted spoon and blend the sauce with a potato mill; add it to the beans, stirring the pot, to bind the sauce, and continue cooking until they are tender, approximately two or three hours.
- Finally add the reserved clams in the last quarter of an hour of cooking. It is convenient to let it rest for an hour before serving, sprinkled with parsley.
