Clams with Alubia beans and Spanish chorizo
I really love beans and seafood together and this recipe is a dinner party favorite. Here, clams are cooked with a savory mixture of aromatics, Spanish chorizo, lemon, white wine, and broth. I then add cooked Alubia beans to the brothy mixture so they can soak up all of the fantastic flavors.
If you haven't cooked with clams before, it's actually simpler than it sounds. Buy the clams the same day you plan to cook them (you can store them in a covered bowl in the refrigerator until you're ready to cook). They’ll open up in a matter of minutes once you add them to the hot cooking liquid.
–Annie Lucey (annielucey.com)
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What you'll need
- 1-½ cups cooked Alubia beans (take 'em from dried to cooked with the Primary Beans' cooking guide)
- 6 tbsp unsalted butter or extra virgin olive oil, or combination of the 2
- 1 large shallot or ½ large yellow onion, diced
- Kosher salt
- 3 large garlic cloves, diced
- 3 oz finely chopped Spanish chorizo, about ¾ cup
- ¾ cup dry white wine
- ½ cup leftover bean broth, or chicken or veggie broth
- Zest and juice of 1 lemon, plus 2 more lemons for serving
- 3 lbs littleneck or manila clams
- Fresh flat leaf parsley for serving, chopped
- Crusty bread for serving
Clean the clams: Before cooking clams, place in bowl with cold water for 30 minutes to allow any sand to purge and fall to bottom of bowl. Lift clams from water, and discard the water, being sure to keep clean clams separate from any purged sand that may have fallen to bottom of bowl.
Cook the aromatics: In large braiser or heavy bottomed stock pot over medium heat, add butter and/or olive oil. Add shallot or onion, season with salt, and sauté for several minutes, until shallot has softened and is almost translucent. Add chorizo and garlic and give everything a big stir to combine. Let cook for about 2 minutes until butter/olive oil starts to turn a bricky red color from the chorizo.
Add cooking liquid and reduce: Add white wine, broth, lemon zest and juice, and beans and cook for about 2 minutes to let wine reduce and cook off a bit.
Cook clams: Add clams, stir, and cover with lid to let steam for about 7-10 minutes, until they open. Once cooked, discard any clams that have not opened. Turn off heat, squeeze juice of one lemon into dish, and scatter with generous amounts of fresh parsley. Give everything a big stir so that beans and chorizo can get into all of the nooks and crannies.
Finish and serve: Serve with crusty bread, and more fresh parsley and lemon wedges for individual bowls.