White beans and seafood may not seem like an ideal pair, but the mild beans in this
recipe take on a lot of flavor from the clams. You can throw in other types of seafood
here too— it’s easy to improvise.
Spanish chorizo is much different from Mexican- style chorizo. Mexican chorizo
(and longaniza) is made with ground pork, chiles, and spices and then put into casing.
Spanish chorizo is cured and aged with a completely different texture, and in this
case, it’s a nice contrast to the creamy beans.
- 4 cups cooked Rancho Gordo Alubia Blanca beans, or other white beans, bean broth reserved
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 white onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon salt, or to taste
- 1⁄2 cup finely chopped Spanish-style cured chorizo
- 2 plum tomatoes, chopped
- 1⁄2 cup dry white wine
- 2 pounds small clams, scrubbed well
- Chopped fresh parsley for garnish
- Country- style bread and butter for serving
MAKES 4 TO 6 SERVINGS
- In a large pot, heat the beans in their broth over medium-low heat.
- In a very large lidded saucepan, warm the olive oil over medium-low heat. Add the onion, garlic, and salt and cook until soft, about 5 minutes. Add the chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add the tomatoes and wine and cook to allow the flavors to mingle, 5 to 6 minutes. Increase the heat to medium and add the clams. Cover and cook for about 5 minutes, shaking the pan occasionally.
- Uncover the pan and cook until all of the clams open, another few minutes. Remove the pan from the heat, then remove and discard any clams that failed to open.
Add the clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get murky.
- Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage your guests to eat the clams with their fingers.
- Pass plenty of good, hearty bread and rich, creamy butter at the table.