Fine Cooking Magazine - November/December 2020

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

Calories (kcal) : 840
Fat Calories (kcal): 290
Fat (g): 32
Saturated Fat (g): 11
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 16
Cholesterol (mg): 85
Sodium (mg): 2120
Carbohydrates (g): 88
Fiber (g): 9
Sugar (g): 11
Protein (g): 43

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.

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Reviews (4 reviews)

SJPdP | 11/24/2019
Just made a big pot of this, doubled to feed 4 as a hearty main dish. I added a sliced link of linguica to the chorizo just because I had it lying around. This soup was absolutely delicious, perfect on a miserably cold and wet November day. The cider added a great counterbalance to the spicy chorizo and was not as “apple-y” as I feared. I did use a few Tablespoons of white wine to deglaze the pot after adding the clams. This is definitely going into the rotation and would make a super meal for company. It cooks up fast, too. Add a vino tinto and you’re all set!
ArmandLewis | 10/04/2019
It's amazing!
recipesrice | 09/18/2019
Hi,
Great article and beautiful post. I love this apple cider. Keep up the good work.
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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What We're Cooking Now

Name: Spanish Clams with White Beans and Chorizo in Cider Broth
Yield: 4 servings
Cuisine: Spanish
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