- ¼ cup olive oil
- 2 large chorizos, about 1 cup total
- 400g white beans, drained
- ½ cup white wine
- 500g clams
- ½ cup parsley, chopped
We’ll Be Making More Clam, White Bean & Chorizo Stew All SummerMarch 28, 2018
Clams, chorizo, and white beans are an unlikely flavor unit that work really well when thrown together in a pot to make the most flavorful stew. The use of white beans in this recipe brings a sort of chunky, almost creamy texture that complements the salty components of the dish.
When cooked properly and seasoned just right, clams are brine-y like the sea. Chorizo is rendered to bring out slightly sweet, salty, caramelized chunks of meat and leaves behind the most flavorful pool of fat. But if we’re being frank here, the white beans really brings this dish together with its soft, almost buttery pockets that absorbs every single flavor in the pot. All you need now is some crusty bread to soak in all that flavor—no juices left behind.
Clams, White Bean & Chorizo Stew
- Serves: 4-6 servings
- Active time: 1 Hour
- Total time: 1 Hour
- Difficulty: Easy
- In a large pot, heat the olive oil over medium heat.
- Add the chorizo and cook, crumbling with a wooden spoon.
- Cook the chorizo until slightly crisp and oil is colored, about 8 minutes.
- Add the white wine and cook until boiling and reduced, about 5 minutes.
- Add in the white beans and clams and cover, cooking until clams have opened, 5-6 minutes.
- Remove the lid and discard any unopened clams.
- Remove from heat and add in chopped parsley. Serve over rice or with crusty bread.