Littleneck Clam, Chorizo and Bean Stew
INGREDIENTS
- 1kg Littleneck Clams
- 1 pack chorizo, sliced
- 1 can white beans, drained and rinsed
- 1 leek, trimmed, washed and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1/2 cup white wine
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 2 bay leaves
- Salt and black pepper, to taste
- Chopped parsley, for garnish
Method
Step 1
In a large pot, heat olive oil over medium heat. Add chorizo and cook until browned, about 5-7 minutes. Remove the chorizo from the pot and set it aside.
Step 2
In the same pot, add chopped onion, minced garlic, and sliced leek. Sauté until the onion and leek are translucent, about 3-5 minutes.
Step 3
Add white wine and tomato paste to the pot. Bring the mixture to a boil and let it simmer for 5 minutes.
Step 4
Add chicken or vegetable broth, white beans, smoked paprika, bay leaves, and a pinch of salt and black pepper to the pot. Stir well.
Step 5
Add the chorizo back into the pot and stir everything together.
Step 6
Add the littleneck clams to the pot and cover the pot. Cook until the clams have opened up, about 5-7 minutes. Discard any clams that have not opened.
Step 7
Serve hot, garnished with chopped parsley and toasted bread.