Spicy Clam, Chorizo and White Bean Soup
A flavorful Mexican seafood stew.
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
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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.
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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.