Alubia Blancas Beans With Clams And Spanish Chorizo ~ Rancho Gordo

Alubia Blancas Beans With Clams And Spanish Chorizo

Manila clams were used, and they were perfect.  When I have more free time, I might try and see if this one works with mussels. 

Ingredients:
4 cups cooked Alibi Blanca Beans or other white beans, bean broth

   reserved
1/4 cup EVOO
1/2 white onion, chopped
2 garlic cloves, chopped
1 teaspoon salt
1/2 cup finely chopped Spanish-style cured chorizo
2 plum tomatoes, chopped
1/2 cup dry white wine
2 pounds small clams, well scrubbed
Country style bread and butter for serving.

Directions:
In a large pot, heat the beans in their broth over medium-low heat.

In a very large lidded saucepan, warm the olive oil over medium-low heat.  Add the onion, garlic, and salt and cook until soft, about 5 minutes.  Add the chorizo and cook to allow the flavors to mingle, 5 to 6 minutes.  Add the tomatoes and wine and cook allowing the flavors to mingle, 5 to 6 minutes.  Increase the heat to medium and add the clams.  Cover and cook for about 5 minutes, shaking the pan occasionally.

Uncover the pan and cook until all of the clams open, another few minutes.  Remove the pan from thereat, then remove and discard any clams that did not open.

Add the clam mixture to the bean pot and stir very gently until well mixed.  Simmer for a few minutes to allow flavors to mingle but not get murky.

Ladle in large, shallow bowls and sprinkle with parsley.  Set out large bowl for discarded shells and encourage your guests to eat their clams with their fingers.

Pass plenty of good crusty bread and rich, creamy butter at the table.

Serves 4 to 6