🇪🇸 Spain · Food
Fabes con Almejas (Asturian Beans with Clams)
By eatmundo · July 7, 2026
A refined and emblematic Asturian seafood stew, Fabes con Almejas masterfully combines the creamy texture of large white faba beans with the delicate flavour of fresh clams. This comforting dish, often enjoyed as a main course, is subtly enhanced with a hint of saffron and a rich broth, capturing the essence of the Cantabrian coast.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by soaking your 400g of dried Asturian faba beans in cold water overnight (at least 12 hours). This rehydrates them thoroughly and ensures a tender cook. Drain and rinse the soaked beans before cooking.
- 2
Place the rehydrated beans in a large pot, cover them with fresh cold water by about 5 cm (2 inches), and add 1 bay leaf and half of the medium onion. Bring to a boil, then reduce heat to a very gentle simmer. Cook for 1.5 to 2 hours, or until the beans are tender but still hold their shape. Skim off any foam that rises to the surface.
- 3
While the beans are simmering, clean your 1kg of fresh clams. Place them in a bowl with heavily salted cold water (about 30g salt per litre) for at least 30 minutes to encourage them to expel any sand. Discard any clams that remain open or are broken.
- 4
In a separate saucepan, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Finely chop the remaining half onion and 3 cloves of garlic, then add to the pan. Sauté gently for about 8-10 minutes until softened and translucent, taking care not to brown the garlic.
- 5
Stir in 1 teaspoon of sweet paprika and a pinch of saffron threads into the softened onion and garlic. Cook for just 30 seconds until fragrant, then immediately pour in 100ml of dry white wine to deglaze the pan. Let the wine reduce by half, about 2-3 minutes.
- 6
Add the cleaned clams to the saucepan with the sofrito and cover tightly. Increase the heat to medium-high and steam the clams for 3-5 minutes, or until they open. Remove any unopened clams. Carefully strain the clam cooking liquid into a separate bowl and set aside.
- 7
Gently transfer the cooked, tender faba beans (discarding the bay leaf and onion pieces) to the saucepan with the sofrito and opened clams. Pour in the strained clam liquid and a ladleful or two of the bean cooking water if needed, ensuring the beans are just covered. Stir gently to combine.
- 8
Simmer the entire dish together for another 5-10 minutes over low heat, allowing the flavours to meld beautifully. Taste and adjust seasoning with salt as needed – remember the clams contribute some natural saltiness. Serve hot, garnished with freshly chopped parsley.
Frequently Asked Questions
What type of faba beans are best for Fabes con Almejas and how should they be prepared?+
For authentic Fabes con Almejas, use large, dry Asturian faba beans (fabes de la Granja). They must be soaked in cold water for at least 12-16 hours before cooking to ensure proper rehydration and even cooking.
How do I properly clean clams for Fabes con Almejas to remove sand, and what if some don't open?+
Soak fresh clams in salted cold water for at least 30 minutes, or up to a few hours, to encourage them to expel sand. Discard any clams that remain tightly closed after cooking, as they were likely dead before adding to the dish.
What's the best way to incorporate saffron into Fabes con Almejas for maximum flavor and color?+
Gently toast the saffron threads in a dry pan for a few seconds, then steep them in a small amount of warm white wine or water for at least 10-15 minutes before adding to the stew. This allows the saffron to release its full aroma and vibrant color.
How can I prevent the faba beans from breaking apart or the clams from becoming rubbery in Fabes con Almejas?+
Cook the faba beans slowly and gently, adding the clams only towards the very end of cooking, just until they open. Overcooking either ingredient will negatively impact the texture of this delicate stew.
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