dairy-free · Dinner
Garlic Steamed Clams with Beans and Rice
Garlic Clams with Bean Rice Bowl · Ameijoas Bandeja
Portuguese clams steamed open in olive oil, garlic, white wine, and cilantro, served over Colombian bandeja paisa red beans, white rice, sweet fried plantain, sliced avocado, and a runny fried egg.
$$$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
980Calories
42gProtein
38gFat
122gCarbs
18gSugar
12gFiber
1280mgSodium
235mgChol
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Instructions
1
Prep
Scrub clams under cold water and discard any that are open and won't close when tapped. Rinse beans. Dice onions. Mince 6 garlic cloves for the beans and 6 for the clams. Mince Fresno chilis. Dice tomatoes. Peel plantains and slice into 1.5cm rounds on the bias. Slice avocado. Pick cilantro leaves. Cut limes into wedges.
2
Boil
Rinse rice until water runs clear. Combine rice with 400ml water and 0.5 tsp salt in a medium pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 15 minutes until tender. Rest 5 minutes and fluff.
3
Build 1
Heat 2 tbsp olive oil in a medium saucepan over medium 60 seconds. Add onions and cook 3-4 minutes until soft. Stir in bean garlic, smoked paprika, cumin, tomatoes, tomato paste, bay leaves, and 0.5 tsp salt 90 seconds until tomatoes break down. Add beans and 160ml water and simmer 6-7 minutes until the bean stew thickens. Lift bay leaves out.
4
Sear
Heat 2 tbsp olive oil in a medium skillet over medium-high 60 seconds. Working in batches if needed, fry plantain rounds 2 minutes per side until deep gold with caramelized edges. Drain on paper towels.
5
Sear 2
In the same skillet with 2 tbsp olive oil over medium-low, crack both eggs and fry 3-4 minutes until whites set and yolks run.
6
Simmer
Heat remaining 1/4 cup olive oil in a large heavy lidded pot over medium-high 60 seconds. Add clam garlic and Fresno chilis and stir 30 seconds until fragrant. Pour in white wine and fish stock, raise heat to high, and bring to a boil. Tip clams in and cover tightly. Steam 4-5 minutes shaking the pot once at the halfway mark, until clams open. Discard any that stay shut. Stir half the cilantro into the broth off the heat.
7
Plate
Divide rice between two wide bowls. Spoon red bean stew alongside the rice in each bowl. Tip clams and garlic broth across the rice so liquid pools through the grains. Tuck fried plantain and avocado around the edge of each bowl, slide a fried egg on top, scatter remaining cilantro, and serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) fresh clams in shell
- 360g (12.7 oz / 2 cans) canned red kidney beans
- 160g (5.6 oz) long-grain white rice
- 400ml (1 3/4 cups) water
- 2 small yellow onions
- 12 garlic cloves
- 2 fresh red Fresno chilis
- 2 ripe Roma tomatoes
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 dried bay leaves
- 240ml (1 cup) dry white wine
- 400ml (1 3/4 cups) fish stock
- 150ml (2/3 cup) olive oil
- 2 ripe yellow plantains
- 1 ripe avocado
- 2 large eggs
- 30g (small handful) cilantro leaves
- 2 fresh limes
- 2 tsp kosher salt
- 0.5 tsp ground black pepper