Clam Stew
Total Time
Prep: 20 min. Cook: 20 min.
Yield
8 servings (4 quarts)
Every summer my family digs clams on the shores of Block Island, Rhode Island. This dish highlights the fresh sweet and salty flavor of the clams, and the chorizo adds a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping bread into the delicious broth! This is quick and easy to put together and is a perfect appetizer or dinner on a summer night! —Pamela Gelsomini, Wrentham, Massachusetts
Ingredients
- 3 pounds fresh littleneck clams
- 1 bunch Swiss chard, stems removed and chopped (about 4 cups)
- 1/2 pound fully cooked Spanish chorizo links, chopped
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 medium onion, chopped
- 1 cup fresh or frozen corn
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bottle (12 ounces) beer
- 1/3 cup olive oil
- Grilled French bread baguette slices
Directions
- Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes.
- Stir; cook, covered, until clams open, 5-7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.
Nutrition Facts
2 cups: 265 calories, 17g fat (4g saturated fat), 28mg cholesterol, 729mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 12g protein.
Every summer my family digs clams on the shores of Block Island, Rhode Island. This dish highlights the fresh sweet and salty flavor of the clams, and the chorizo adds a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping bread into the delicious broth! This is quick and easy to put together and is a perfect appetizer or dinner on a summer night! —Pamela Gelsomini, Wrentham, Massachusetts
Recipe Creator
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