Clam Chorizo White Bean Stew Recipes

Steps:

• Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
• Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
• Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.

Steps:

• Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.

Steps:

• Preheat oven to 350°F.
• In a Dutch oven, over medium heat, cook chorizo in olive oil until some of the fat is rendered and it begins to brown, about 5 minutes; add in the bell pepper and cook until it begins to soften, 3 minutes.
• Add in onion and cook 5 minutes; add in garlic and cook until fragrant, about 1 minute.
• Add in the beans, water, and bay leaf; bring to a simmer, stirring occasionally, cover tightly and place in oven for one hour.
• Season with salt, stir, replace cover and cook in oven until beans are tender, 45 minutes to 1 hour longer.
• The consistency should be like a thin stew (if not add more water, 1/4 cup at a time); discard bay leaf and season to taste with additional salt, if necessary, and pepper.
• Meanwhile, in a large skillet, with a tight-fitting lid, heat the olive oil over medium heat; add in garlic and parsley and cook until fragrant 1 or 2 minutes.
• Add in white wine and reduce to a thin syrup, about 3 minutes; stir in crushed tomatoes and let cook until slightly reduced, 5 minutes.
• Add in the shrimp and clams, cover tightly, increase heat to high and cook, shaking pan frequently, until clams have opened, about 5 minutes.
• Gently stir clams into beans and heat through; season to taste with more salt, if needed.
• Ladle stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of peperoncini and parsley.

Steps:

• Preheat oven to 350 degrees F.
• In a Dutch oven, cook the chorizo in oil, over medium heat, until the chorizo has rendered some fat and begins to brown, about 5 minutes; add bell pepper and cook until it starts to soften, 3 minutes more.
• Add the onion and cook until it softens, 5 minutes; add garlic and cook until fragrant, 3 minutes.
• Stir in the dried beans, water, and bay leaf; bring to a simmer, stirring occasionally.
• Cover tightly and bake in oven for one hour; add salt, stir, and continue cooking, covered, until beans are tender, 45 minutes to 1 hour.
• The consistency should be like a thin stew, if not, stir in a little water; remove bay leaf and discard.
• Season to taste with more salt and pepper.
• NOTE: The dish can be prepared to this point a day ahead of time and refrigerated.
• In a large skillet (that has a tight fitting lid) heat oil over medium heat and cook garlic and parsley 3 minutes; add white wine and reduce to a thin syrup, about 3 minutes.
• Add crushed tomatoes and cook until slightly reduced, 5 minutes.
• Add in shrimp and clams, cover tightly, and raise heat to high; cook, shaking pan often, until clams open, about 5 minutes.
• Stir clams and shrimp into warm beans and heat through; taste and adjust seasoning.
• Ladle stew into shallow soup bowls and garnish each with 2 teaspoons chopped pepperoncini and parsley, if desired.

Steps:

• Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
• Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
• When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.