Northern Beans with Clams

 

16 oz. white beans ( Northern, or Navy)

18 oz. whole clams

1 tomato, chopped

1 spring onion

1 carrot (leave whole)

1 leek (leave whole)

1 bay leaf

4 cloves of garlic

extra virgin olive oil

salt & chopped parsley

Water

Soak beans overnightin a bowl before cooking.

Add water (about 2 cups) and dbeans, the leek, carrot, spring onion, 2 cloves of garlic, bay leaf. Cover and cook on low to medium heat until the beans are cooked (around 2 hours). When beans are tender, if they have too much broth, remove a little. Remove the carrot and leek.

Process the vegetables  with two fresh cloves of garlic, then add  back. Mix well, sprinkle with chopped parsley and a bit of olive oil. Serve in a tureen.

Grind the vegetables, then add the puree. Mix well, sprinkle with chopped parsley and added all the ingredients from the pan over the beans. Serve in a soup tureen.