Clam, Chorizo and White Bean Soup has a Perfectly Tangy Taste

Clam, Chorizo and White Bean Soup has a Perfectly Tangy Taste

Spicy Clam, Chorizo and White Bean Soup

A flavorful Mexican seafood stew. 

Prep Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Author Lewis Grant

Ingredients

  • 2 tbsp olive oil
  • 6 oz dry-cured Spanish chorizo chopped
  • 1 medium yellow onion chopped
  • 1 large red bell pepper chopped
  • 2 tbsp fresh oregano chopped
  • 6 garlic cloves chopped
  • 1 large Russet potato peeled and cut into 1/2-inch pieces
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp red pepper crushed
  • 4 cups lower-sodium chicken broth
  • 2 cans cannellini beans drained and rinsed
  • 40 littleneck clams scrubbed
  • 2 tsp fresh lemon juice
  • 1/3 cup thinly sliced scallions

Instructions

  1. Heat the oil in a Dutch oven set to medium heat. Add chorizo and cook while stirring occasionally until rendered, around 4 minutes. Add onion, bell pepper, oregano, and garlic, and continue cooking and stirring occasionally until everything has softened, about 6 minutes. Add potato, salt, paprika, and crushed red pepper. Resume cooking again, though begin stirring often now, until the ingredients become fragrant, about 1 minute. Stir in chicken broth and beans. Bring everything to a boil over medium-high. Reduce the heat to medium-low, cover, and let it simmer until the potatoes are tender, about 15 minutes.

  2. Crank the heat to medium-high. Add the clams, cover, and cook until clams open up, about 5 minutes. Dump any clams that don't open. Stir in lemon juice, and sprinkle with scallions.

 

You May Also Like