White bean stew with clams and shrimps

120 min
Type of dish: Legumes, Shellfish
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Small farmed clam 0.1 kg
  • Put the beans to soak approximately 12 hours before cooking.
  • Make a thick sauce américaine and allow it to cool, as you will need it cold.
  • Chop the onion into julienne.
  • Chop the leek and the carrot into half-moon shapes.
  • Chop the tomatoes into four equal pieces.
  • Wash the clams with salted cold water.
  • Peel the shrimps.


For the beans:

  • Cook the beans in the cold thick américaine sauce.
  • Cook on a low heat stirring gently in order not to crumble the beans.
  • Sautée the shrimps.
  • Steam the clams until they are open, with a little fumet or américaine sauce.
  • Once the clams are cooked, check if the salt and the thickness are the desired ones.
  • Once cooked, add the garnish (the shrimps and the clams).
Nutritional information (1 portion)
Fiber 39.78 g
Saturates 1.65 g
Monounsaturated fatty acids 1.79 g
Polyunsaturated fatty acids 4.99 g
Cholesterol 78.03 mg
Calcium 645.75 mg
Iron 18.36 mg
Zinc 8.77 mg
Vitamin A 596.55 ug
Vitamin C 127.6 g
Folic acid 469.7 ug
Salt (Sodium) 1867.03 mg
Sugars 45.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.