Ganxet beans with clams

Ingredients:

280g ganxet beans
1 tsp bicarbonate of soda
200g fresh clams
200g onion (one small and one medium-sized onion)
5 cloves garlic
30ml white wine
900g fish stock
1 bunch parsley
1g lecithin

Method:

1

The night before, fill a bowl with cold water (double the quantity of water to beans). Mix in a teaspoon of bicarbonate of soda, and add the beans. Leave in the fridge for about 12 hours. Meanwhile, place the clams in a separate bowl of water with salt added so that they expel all the sand from inside their shells.

2

The next day, drain the beans and put them in a saucepan with a small onion, a few cloves, 3 of the cloves of garlic, 1 bay leaf, some salt and water. Cook over a low heat from 90 minutes.

3

Brunoise the onion, and fry gently in a pan. When transparent, add the chopped garlic, and fry for a little longer. When the onion and garlic are golden, add the white wine, and reduce.

4

Add the cooked beans to onion and garlic in the pan together with the clams and 400ml of fish stock, and shake the pan gently until the clams open, aiming for a smooth emulsion.

5

Finally, to make the parsley foam: blend 500ml of fish stock and the bunch of parsley (don’t chop it first) in a food processor. Strain using a fine mesh sieve, add the lecithin and blend once again until you obtain a foam.