Pochas con Almejas (Clams with Beans)

Yield: 4 servings

This is my version of the pochas con almejas that I first cooked with Chef Patricio.

  • 1 Tbsp. extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 shallots, finely chopped
  • 1 carrot, finely diced
  • 1 tomato, finely diced
  • 1/2 green bell pepper, finely diced
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • 1 (8 oz) bottle of clam juice
  • 2 cups dried navy beans
  • 2 cups fresh littleneck clams


Warm the oil in a saucepan over medium-high heat and add the garlic, shallots, carrots, tomatoes, and peppers. Sauté for about 10 minutes, until the vegetables are softened, then transfer to a bowl and blend with an immersion blender until completely smooth. Return to the pan and add the clam juice and then the beans. Bring to a boil over medium-high heat, cover, and simmer until the beans are soft (about 30 minutes). Add the clams, cover, and let them cook until they open (about 5 minutes). Discard any unopened clams.

Serve, garnished with parsley, in individual dishes.