Littleneck Clam, Chorizo and Bean Stew


The Team

by The Team

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Serves4 serves
Prep time10 minutes
Cook time20 minutes
Ready in30 minutes

Littleneck Clam, Chorizo and Bean Stew


  • 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


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.


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