Littleneck Clam, Chorizo and Bean Stew

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.