Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

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Yellow Baby Clam
(Meritrix Meritrix)


Steamer Clams
(native little necks)
(Protothaca staminea)


Cockle Clams
(Clinocardium Nutalli)

Horse Neck Clams
(Tresus Sp.)

Butter Clams
(Saxidomus Giganteus)



  • 1 cup dried borlotti, cannelloni, or great northern beans,
    soaked in water to cover for 3 hours
  • 1 bouquet garni
  • 2 pounds small clams or cockles, about 40 to 50, scrubbed and rinsed
  • 2 cups dry white wine
  • ¼ cup finely chopped parsley leaves
  • Salt and pepper



Drain the beans and put them in a 4 quart pot with enough water to cover by one inch. Nestle in the banquet garni. Bring the liquid to a slow simmer, cover the pot, and simmer until the beans are soft, about 1-1/2 to 2 hours. You may need to add water from time to time to make up for evaporation.

Put the clams in a 4 quart pot with the wine. Bring to a simmer, cover the pot, and continue simmering until all the clams have opened, about 10 minutes.

Scoop the clams out of the pot and take them out of their shells, discarding the shells. Carefully pour the liquid left in the bottom of the pot into another container, leaving any sand behind. If the liquid is very sandy, strain it through a fine mesh strainer.

Add the clam liquid, shelled clams, and parsley to the beans. Bring to a simmer, season with salt and pepper, and serve immediately.

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