White Beans With Chorizo, Clams and Shrimp

Total Time
3hrs
Prep 15 mins
Cook 2 hrs 45 mins

This recipe is made with Spanish chorizo, which is sort of dried as compared to Mexican or Latin American chorizo.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. Add in onion and cook 5 minutes; add in garlic and cook until fragrant, about 1 minute.
  4. Add in the beans, water, and bay leaf; bring to a simmer, stirring occasionally, cover tightly and place in oven for one hour.
  5. Season with salt, stir, replace cover and cook in oven until beans are tender, 45 minutes to 1 hour longer.
  6. 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.
  7. 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.
  8. 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.
  9. Add in the shrimp and clams, cover tightly, increase heat to high and cook, shaking pan frequently, until clams have opened, about 5 minutes.
  10. Gently stir clams into beans and heat through; season to taste with more salt, if needed.
  11. Ladle stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of peperoncini and parsley.