With the earthy richness of butter beans and the exotic touch of saffron, this flavorful and comforting clam soup is enhanced.
Ingredients: 1 lb littleneck clams, scrubbed and cleaned. 1 cup butter beans, soaked overnight and drained. 1/2 teaspoon saffron threads. 2 tablespoons unsalted butter. 1 onion, finely chopped. 2 cloves garlic, minced. 1 celery stalk, chopped. 1 carrot, diced. 4 cups chicken broth. 1 cup water. Salt and pepper to taste. Fresh parsley, chopped, for garnish.
Instructions: In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Cook until the vegetables are softened. Stir in the soaked butter beans and saffron threads, and cook for an additional 2 minutes. Pour in the chicken broth and water. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the butter beans are tender. Add the cleaned littleneck clams to the pot and cook until they open, about 5-7 minutes. Season the soup with salt and pepper to taste. Serve the soup hot, garnished with fresh chopped parsley. Enjoy your delightful Littleneck Clam Soup with Butter Beans and Saffron!
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