Sunday, October 11, 2009

Recipe: Clams and Giant White Beans with Buttery Wine Broth (Κυδώνια με Γίγαντες)

Last fall we took a quick trip to San Francisco where, unsurprisingly, the weather was cloudy and the food delicious. One Saturday we went to the Ferry Plaza Farmers Market, ogled vegetables and local cheeses, and ate at Hog Island Oyster Company. Though our table was outside on the chilly plaza, we warmed ourselves with champagne and garlicky Clams with Gigantes and Buttery Wine Broth. We walked away happy.

Gigantes, also known as
giant Greek beans or Phaseolus coccineus (multiflorus), have a starchy texture that is a perfect foil for sauces of all kinds. They're a PGI product of Greece, and always a treat to eat. (In the European Union, a PGI designation identifies foods grown in unique regions that have special qualities and characteristics.)
....

When I was working, I made steamed clams because they were quick. Now I just make them because they taste good. 


Clams with Giant White Beans and Buttery Wine Broth (Κυδώνια με Γίγαντες)
Serves 4
Inspired by Hog Island Oyster Company, San Francisco, California
If you prefer not to eat butter, this dish is delicious when made with extra-virgin olive oil. Gigantes may be cooked several days ahead (or canned beans may be used), in which case this makes a deliciously quick mid-week meal. 




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11 comments:

Mediterranean kiwi said...

nz cockles - amazing that they ship them out to the us; we can get nz mussels and other seafood from there, but not cockles

i would never have thought of combining gigantes and clams - i love the butter sauce idea, esp. with all that garlic and onion...

Peter G said...

Quite an interesting combo Laurie...and to be honest I've never eaten clams before. Are they similar to mussels? As for San Francisco, it's the best food city in the world. I love the markets at the Ferry building.

Peter M said...

Good to see you back Laurie and feeding us well again! I wish I get get my hand on some cockles here (love the sweetness of them). Gigantes? A greek staple...good read!

Bellini Valli said...

I was just in San Francisco a few weeks ago and will be there again in November. I have to try their seafood this time around.

Maria said...

I personally cannot get enough of clams (all shellfish really, but especially clams). This dish sounds so flavorful and you're right about the gigantes just absorbing all that clam juice and flavor--delicious!

Bijoux said...

My mom always brings back dry gigantes from Greece. She's not back yet so I anticipate a lot of Greek goods arriving in her suitcase. Too bad she can't also bring back some fresh clams in her suitcase. I will search for some clams at the fishmongers one day and try steaming them with wine and garlic. Sounds delicious!

Rachel said...

I missed your wonderful posts, good to see you back. And some giant beans and clams look so tasty!

Clare said...

So glad that I stumbled upon your blog. I live an hour away from San Francisco. The best seafood is on the wharf. hmmm

Laurie Constantino said...

Glad I'm not the only clam lover!

Peter G, mussels are similar to clams although their texture and flavor is somewhat different, depending on the type of clam. A food frontier for you to cross! As for the food in SF, I agree with you completely.


Bijoux, your mom is a good woman! (But you knew that.) I kept meaning to go on a hunt for her, but time just got away from us. Maybe next year!

easy recipes said...

Can I use in this recipe regular oil and not butter or extra virgin olive oil?

Laurie Constantino said...

Hi, easy recipes! The butter/olive oil is in the recipe primarily to add flavor. For me that means extra virgin olive oil if I'm going for oil - but it's all a matter of personal taste. If the oil you want to use has good flavor, by all means use it in the recipe. Thanks for stopping by!