Photo: Jennifer Causey;Prop Styling: Claire Spollen; Food Styling: Anna Hampton
The classic Spanish combination of briny littleneck clams—the smallest and most tender of the clam clan—smoky chorizo, and tender white beans come together in seamless soup harmony. Turn this liquid lunch into a robust meal with our quick and easy garlic bread—perfect for sopping up every last drop.
1 large russet potato, peeled and cut into 1/2-in. pieces (about 2 cups)
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon crushed red pepper
4 cups lower-sodium chicken broth
2 (15-oz.) cans cannellini beans, drained and rinsed
40 littleneck clams, scrubbed
2 teaspoons fresh lemon juice (from 1 lemon)
1/3 cup thinly sliced scallions (from 1 bunch)
How to Make It
Heat oil in a Dutch oven over medium. Add chorizo; cook, stirring occasionally, until rendered, about 4 minutes. Add onion, bell pepper, oregano, and garlic; cook, stirring occasionally, until softened, about 6 minutes. Add potato, salt, paprika, and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Stir in chicken broth and beans. Bring to a boil over medium-high. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 15 minutes.
Increase heat to medium-high; add clams, cover, and cook until clams open, about 5 minutes. Discard any unopened clams. Stir in lemon juice, and sprinkle with scallions.