White Beans With Chorizo, Clams and Shrimp
- Ready In:
- 3hrs
- Ingredients:
- 20
- Yields:
-
12 cups
- Serves:
- 8
ingredients
-
For the beans
- 1⁄4 lb spanish chorizo, diced
- 2 tablespoons olive oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 lb dried white bean (such as cannellini or Great Northern)
- 7 cups water
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- fresh ground black pepper
-
Clams and shrimp
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 3 tablespoons fresh parsley, chopped
- 1⁄2 cup dry white wine
- 1 1⁄4 cups crushed tomatoes
- 1 lb shrimp, peeled and cut into bite-size pieces
- 2 lbs manila clams
- kosher salt
- chopped pickled green pepper, such as pepperoncini for garnish
- chopped parsley, for garnish
directions
- Preheat oven to 350°F.
- In a Dutch oven, over medium heat, cook chorizo in olive oil until some of the fat is rendered and it begins to brown, about 5 minutes; add in the bell pepper and cook until it begins to soften, 3 minutes.
- Add in onion and cook 5 minutes; add in garlic and cook until fragrant, about 1 minute.
- Add in the beans, water, and bay leaf; bring to a simmer, stirring occasionally, cover tightly and place in oven for one hour.
- Season with salt, stir, replace cover and cook in oven until beans are tender, 45 minutes to 1 hour longer.
- The consistency should be like a thin stew (if not add more water, 1/4 cup at a time); discard bay leaf and season to taste with additional salt, if necessary, and pepper.
- Meanwhile, in a large skillet, with a tight-fitting lid, heat the olive oil over medium heat; add in garlic and parsley and cook until fragrant 1 or 2 minutes.
- Add in white wine and reduce to a thin syrup, about 3 minutes; stir in crushed tomatoes and let cook until slightly reduced, 5 minutes.
- Add in the shrimp and clams, cover tightly, increase heat to high and cook, shaking pan frequently, until clams have opened, about 5 minutes.
- Gently stir clams into beans and heat through; season to taste with more salt, if needed.
- Ladle stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of peperoncini and parsley.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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