Photo: c. foodblogchef 2020
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Serves 4-6
Ingredients:
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/3 cup diced pancetta
3 large garlic cloves, finely chopped
½ c. day old bread cut into ½ “ croutons
One 15-ounce can navy beans with their liquid
3 sprigs of fresh thyme (½ tsp. dried)
1 bay leaf
1 packet Sazón Goya with saffron
2 cups of clam juice (available from your fish monger or supermarket)
½ c. dry white wine
Freshly ground pepper
1 3/4 - 2 cups chopped clams (if you don’t want to shuck your own clams, check in with your local fishmonger, or the fresh fish counter at your local supermarket.)
2 tablespoons finely chopped flat-leaf parsley
crusty bread (optional)
*Note: you can also add 15-20 small Little Neck clams in their shells in place of the chopped clams. After you bring the soup to a boil, reduce the heat to medium and add the clams, cover and cook about 3 minutes or just until the shells open. Remove from the heat and discard any clams whose shells have not opened.
Preparation:
1. In a large deep skillet, heat a tablespoon of olive oil until shimmering, brown the croutons and set aside.
2. Wipe out the skillet, heat a tablespoon of olive oil until shimmering and brown the pancetta; set aside.
3. Add a tablespoon of olive oil to the skillet and the onion and cook over moderately high heat until softened, about 3 minutes.
4. Add the garlic and cook for 1 minute until fragrant. (don’t let it burn or it will be bitter)
5. Deglaze the skillet with the white wine making sure to scrape up any browned bits on the skillet, add the reserved clam juice, add the beans and their liquid along with the thyme, Sazón, pancetta, and bay leaf and bring to a boil.
6. Simmer the soup over low heat for 10 minutes; discard the bay leaf and sprigs of thyme.
7. Add the clams, bring the soup to a boil over high heat; reduce to low-heat and simmer for 5 minutes.
8. Sprinkle the soup with the croutons and parsley and serve.
You may want some good quality, crusty bread to help sop up the flavorful soup broth
An Italian Vermentino, Spanish Albariño, or Sauvignon Blanc or other medium bodied dry white wine pairs well with this dish.