First clean the clams.
Sauté garlic and oil, then add the clams, cover with a lid and cook over medium heat for a few minutes, until they open.
Drain by filtering the cooking water and keeping it aside, then shell the clams, keeping aside only a few in the shell to decorate the dish at the end.
Put the beans in a bowl with salt, pepper, oil and a little cooking of the clams, then begin to blend with a blender, adding more cooking water if needed to reach the consistency you prefer.
Pour the cream into a dish and add the shelled clams.
The cream of cannellini beans and clams is ready: decorate with a few shells, some basil and a couple of croutons and serve hot, warm or even cold.
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