Salt Cod & Clam Stew


8oz. Salt cod, prepared
2 cups dry white beans rinsed
1 tbsp. Sea salt
1 qt. whole milk
1 tbsp. whole black peppercorns
2 bay leaves
1 tbsp. unsalted butter
2 tsp. minced garlic
1/2 cup diced carrot
1 1/2 cups chopped leeks (white and light green parts only)
1 tbs. finely chopped fresh thyme
1 lb. Clams scrubbed well
1 1/2 cups dry white wine
1/2 tsp. grated lemon zest
3 tsp. finely chopped fresh parsley
Extra-virgin olive oil, for drizzling


Place beans in a medium saucepan and add cold water to cover. Bring to a simmer and cook gently (do not boil) until the beans are tender, about 40 minutes. Add the salt after 20 minutes. Strain the beans and reserve some of the cooking liquid. Place the salt cod in a separate saucepan and add the milk, peppercorns and bay leaves. Simmer over medium-low heat for 20 minutes. Remove from heat, strain and place in a bowl. Use a fork to flake the fish into bite-size pieces. Discard the milk and seasonings. Melt the butter in a large saucepan over medium heat. Add the garlic, carrot, leeks, and thyme and cook for 3 minutes, stirring occasionally. Add the clams and wine, stir, and cover. Cook just until the clams open, about 7 to 10 minutes. (Discard any clams that do not open.)

Add the reserved fish and beans, lemon zest, and parsley to the clams and stir; add some of the bean-cooking liquid if the stew seems too thick. Ladle the stew into small bowls, drizzle with olive oil, and serve.

Makes 4 servings.