Hey there, fellow food enthusiasts!
Today, I’m beyond thrilled to share a new recipe that will bring a touch of Spanish charm straight to your dinner table: Brothy Clams with Chorizo and White Beans. Think of it as a culinary escape to the Spanish coast, where vibrant flavors and fresh seafood reign supreme. This dish is a joyous medley of savory, spicy, and hearty elements that will have you dreaming of the Mediterranean with each bite.
As you might know, I’m Al, a 30-year-old cooking enthusiast from the UK who loves nothing more than experimenting in the kitchen. Whether I’m whipping up a comforting British classic or diving into vibrant international cuisines, my aim is to make every meal an adventure. Today’s dish is no exception. Drawing on the rich culinary traditions of Spain, these brothy clams are elevated by the addition of spicy chorizo and creamy white beans, creating a perfect harmony of flavors.
What I adore about this dish is how wonderfully it balances simplicity and sophistication. It’s essentially a one-pot wonder, yet it tastes like something you’d order in a coastal Spanish eatery overlooking the sea. The chorizo adds a smoky, spicy depth, while the beans provide a creamy texture, making the broth utterly irresistible. And let’s not forget the clams—they bring a briny sweetness that ties everything together beautifully.
This recipe is perfect for a cozy dinner at home, perhaps partnered with a crisp white wine and some crusty bread to soak up all that marvelous broth. Trust me, it’s a surefire way to impress your loved ones or even treat yourself to something special!
So, without further ado, let’s dive into the recipe! Here’s what you’ll need:
**Ingredients:**
– 1 kg fresh clams, rinsed and scrubbed
– 150 g chorizo sausage, sliced
– 400 g canned white beans, drained and rinsed
– 1 medium onion, finely chopped
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 200 ml white wine
– 400 ml chicken or vegetable stock
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
**Method:**
1. **Prepare Clams:**
– Rinse and scrub the clams under cold water. Discard any that are open and do not close when tapped.
2. **Cook Chorizo:**
– Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat.
– Add the sliced chorizo and cook for about 5 minutes until it starts to release its oils and becomes slightly crispy. Remove the chorizo with a slotted spoon and set aside.
3. **Sauté Vegetables:**
– In the same pot, add the finely chopped onion and diced red bell pepper. Sauté for about 5 minutes until softened.
– Add the minced garlic, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
4. **Deglaze and Simmer:**
– Pour in 200 ml white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 2-3 minutes until the wine reduces by half.
– Add 400 ml chicken or vegetable stock and bring to a gentle simmer.
5. **Combine Ingredients:**
– Stir in the drained and rinsed white beans and the cooked chorizo. Season with salt and pepper to taste.
6. **Add Clams:**
– Increase the heat to medium-high and bring the mixture to a gentle boil. Add the clams, cover the pot, and cook for about 5-7 minutes until all the clams have opened. Discard any clams that remain closed.
7. **Serve:**
– Ladle the brothy clams with chorizo and white beans into bowls. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
8. **Optional:**
– Serve with crusty bread to soak up the delicious broth.
—
I hope you enjoy making and devouring this delightful Spanish-inspired dish as much as I did. Remember, cooking is all about experimentation and putting your own twist on things, so feel free to adapt this recipe to suit your taste. Whether you’re a seasoned chef or a home cook like me, there’s always joy to be found in the kitchen.
Happy cooking, and bon appétit!
Until next time,
Al
Ingredients
– 1 kg fresh clams, rinsed and scrubbed
– 150 g chorizo sausage, sliced
– 400 g canned white beans, drained and rinsed
– 1 medium onion, finely chopped
– 4 cloves garlic, minced
– 1 red bell pepper, diced
– 200 ml white wine
– 400 ml chicken or vegetable stock
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
Method
1. **Prepare Clams:**
– Rinse and scrub the clams under cold water. Discard any that are open and do not close when tapped.
2. **Cook Chorizo:**
– Heat 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat.
– Add the sliced chorizo and cook for about 5 minutes until it starts to release its oils and becomes slightly crispy. Remove the chorizo with a slotted spoon and set aside.
3. **Sauté Vegetables:**
– In the same pot, add the finely chopped onion and diced red bell pepper. Sauté for about 5 minutes until softened.
– Add the minced garlic, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
4. **Deglaze and Simmer:**
– Pour in 200 ml white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 2-3 minutes until the wine reduces by half.
– Add 400 ml chicken or vegetable stock and bring to a gentle simmer.
5. **Combine Ingredients:**
– Stir in the drained and rinsed white beans and the cooked chorizo. Season with salt and pepper to taste.
6. **Add Clams:**
– Increase the heat to medium-high and bring the mixture to a gentle boil. Add the clams, cover the pot, and cook for about 5-7 minutes until all the clams have opened. Discard any clams that remain closed.
7. **Serve:**
– Ladle the brothy clams with chorizo and white beans into bowls. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
8. **Optional:**
– Serve with crusty bread to soak up the delicious broth.
