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Recipe

Spanish Clams with White Beans and Chorizo in Cider Broth

Servings: 4

The sweet tang of cider perfectly complements the heat of chorizo. Here, I’ve added two other Asturian (from northern Spain) specialties—clams and white beans—for a quick braise that’s wonderfully nuanced in its flavors.

Ingredients

  • 1 Tbs. olive oil
  • 10 oz. fresh pork chorizo, casing removed
  • 2 medium shallots, finely diced (about 1/2 cup)
  • Kosher salt
  • 2 lb. littleneck clams, scrubbed and rinsed well
  • 1-1/2 cups apple cider
  • 1 28-oz. can cannellini beans, drained and rinsed
  • 2 bay leaves
  • 2 tsp. chopped fresh thyme leaves
  • Freshly ground black pepper
  • 1 crusty peasant loaf or baguette

Preparation

  • Set a medium Dutch oven over medium heat. Add the oil, and heat until shimmering. Add the chorizo. Cook, breaking up the chorizo with a spoon and stirring occasionally, until it browns and renders much of its fat, about 8 minutes. Using a slotted spoon, transfer the chorizo to a large plate lined with paper towels.
  • Add the shallots to the pot, sprinkle with 1/2 tsp. salt, and cook, stirring, until they soften and become translucent, about 1 minute.
  • Raise the heat to medium high, add the clams, and cook, stirring and scraping up any bits from the bottom of the pot, about 1 minute. Add the cider, beans, bay leaves, and half of the thyme, and bring to a boil. Cover, reduce the heat to medium, and cook, shaking the pan occasionally, until the clams open, about 5 minutes; discard any unopened clams.
  • Fold in the chorizo, and season the broth to taste with salt and pepper. Sprinkle with the remaining 1 tsp. thyme, and serve with the bread.

Reviews

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Reviews

  • jm83422p | 09/14/2018

    I loved this! Was a little hesitant about the apple cider. I must have read the ingredients like 3 times before committing to pouring it in. I threw shallots and chorizo in together then a splash of white wine to get all the yummy bits up off the pan. Then added some parsley before service and enjoyed!

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