I first had Fabes con Almejas in Oviedo, in northern Spain. White beans and clams in a light garlic and olive oil broth. It didn’t look like much, but it was one of the most comforting things I ate on the trip.

There was no heavy sauce, no theatrics. Just creamy beans, sweet clams and enough bread to mop up the broth. It felt very northern Spain — restrained, coastal and quietly confident.

Back home in Sydney, I recreated it using dried cannellini beans. I made it first with fresh pippies from the fishmonger, but if you can find small clams or vongole, they’re the better choice — slightly sweeter and more tender, which really suits the simplicity of the dish.

Simple, honest and understated. That’s the beauty of Spanish cooking.

Why You’ll Love This

• Creamy beans without cream
• Light and brothy, not heavy
• Minimal ingredients, maximum flavour
• Naturally gluten-free
• Perfect for a relaxed Spanish-style spread

Ingredients Explained

Dried cannellini beans
I used dried cannellini beans. They cook up creamy, hold their shape beautifully and are easy to source. Traditional Asturian fabes are larger, but cannellini are an excellent and practical substitute.

Small clams or vongole (preferred)
These are ideal here. They’re slightly sweeter and more delicate.

Pippies (alternative)
If that’s what your fishmonger has, they will work well. The flavour remains clean and coastal.

Olive oil, garlic and parsley
This is the entire flavour base. No onion. No tomato. Keep it restrained.

Saffron
Just a pinch for warmth and subtle depth.

Bean cooking liquid
Essential. It gives the broth natural body and cohesion.

Pro Tips

• Keep the heat gentle at all times.
• Stop cooking the moment the clams open.
• Do not stir once the clams are added.
• Salt the beans near the end of their cooking, not at the beginning.
• Always taste the broth before adding final seasoning.

Storage

Best eaten fresh.

Beans can be cooked up to 2 days ahead and stored in their cooking liquid in the fridge.

If reheating, warm the beans first and add clams briefly at the end to heat through.

FAQs

Can I use canned beans?
Yes. Use two 400 g cans, drained and rinsed. Warm gently with a little stock or water.

Is this the same as Fabada?
No. Fabada is pork-based and much heavier. Fabes con Almejas is seafood-based and lighter.

Can I make this ahead?
Cook the beans ahead, but add the clams just before serving.

Serving Suggestions

Serve with crusty bread and a crisp white wine.

It also pairs beautifully alongside Spanish Tortilla (Tortilla de Patatas), Galician-Style Octopus (Pulpo a la Gallega) or Chorizo with Chickpeas and Cider for a relaxed Spanish-style table.

Final Thoughts

Fabes con Almejas isn’t complicated. It relies on gentle cooking and keeping things restrained. The broth stays light, the beans stay whole, and the clams are cooked just until they open.

It’s comforting without being heavy — and that balance is exactly why it works.