White bean stew with clams and shrimps

• Put the beans to soak approximately 12 hours before cooking.
• Make a thick sauce américaine and allow it to cool, as you will need it cold.
• Chop the onion into julienne.
• Chop the leek and the carrot into half-moon shapes.
• Chop the tomatoes into four equal pieces.
• Wash the clams with salted cold water.
• Peel the shrimps.

For the beans:

• Cook the beans in the cold thick américaine sauce.
• Cook on a low heat stirring gently in order not to crumble the beans.
• Sautée the shrimps.
• Steam the clams until they are open, with a little fumet or américaine sauce.
• Once the clams are cooked, check if the salt and the thickness are the desired ones.
• Once cooked, add the garnish (the shrimps and the clams).