Bean Stew with Clams and Aïoli

In a bowl, cover the beans with lukewarm water and soak for a minimum of 1 hour. Preheat the oven to 180°C (350°F). For the aïoli, wrap the garlic bulb in foil and roast in the preheated oven for 30 minutes. 

For the stew, warm the oil in a stockpot over a medium–high heat. Sauté the onion, chorizo and garlic until golden. Add the strained beans, 1 litre (34 fl oz/4 cups) of water, tomato paste, tomato, chilli flakes and paprika. Bring to the boil, then reduce to a simmer. Let it simmer until the stew has thickened, then season with the salt. 

Next make the aïoli. Squeeze the roasted garlic out of its skin and blitz in a blender with the salt, egg yolks and white-wine vinegar. With the motor running, slowly add the oil so that it emulsifies. 

Put a large saucepan over a high heat. Once the saucepan is hot, add the clams, pour over the wine and cover the saucepan to steam them open. It may take up to 3 minutes until they are all opened. For any that don’t open, stick a knife in and twist to shuck them. Pour the clams, with the stunning salty clam juice and wine, into the stew. Ladle into bowls for your guests and serve the aïoli on the side.