Clams with White Beans and Chorizo in Cider Broth
Ingredients
- 1 tbsp olive oil
- 10 oz fresh pork chorizo casing removed
- 2 medium shallots (about ½ cup) finely diced
- kosher salt
- 2 pounds littleneck Clams scrubbed & rinsed well
- 1 ½ cups apple cider
- 1 14oz. can cannellini beans drained & rinsed
- 2 bay leaves
- 2 tsp fresh thyme leaves chopped
- 1 crusty peasant loaf or baguette
Instructions
- 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 ½ 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 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 bread.