White Beans with Chorizo, Clams, and Shrimp

By KeyIngredient

Ingredients

• For the beans:
• 1/4 pound Spanish chorizo, diced
• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 pound dried white beans, such as cannellini or Great Northern
• 7 cups water
• 1 bay leaf
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper
• For seafood and assembly:
• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 3 tablespoons chopped parsley
• 1/2 cup dry white wine
• 1 1/4 cups crushed tomatoes
• 1 pound large peeled and deveined shrimp, cut into bite-size pieces
• 2 pounds Manila clams
• Salt to taste
• Chopped pickled green peppers, such as pepperoncini, for garnish
• Chopped parsley, if desired, for garnish

Details

Servings 6

Preparation

Step 1

- Heat the oven to 350 degrees.

- Cook the chorizo in olive oil in the bottom of a Dutch oven over medium heat on the stove top until the chorizo has rendered some fat and begun to brown, about 5 minutes.

- Add the bell pepper and cook until it begins to soften, about 3 minutes. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes.

- Add the dried beans, water and bay leaf. Bring to a simmer, stirring occasionally. Cover tightly and bake in the oven for 1 hour.

- Add the salt, stir and continue cooking, covered, until the beans are tender, 45 minutes to 1 hour.

- The beans should be like a thin stew; if necessary, add more water, onequarter cup at a time. Remove the bay leaf and discard. Season to taste with more salt if necessary, and freshly ground black pepper.
(The dish can be prepared up to this point a day ahead and refrigerated, tightly

- Heat the olive oil over medium heat in a large skillet that has a tight-fitting lid.

- Add the garlic and parsley and cook until fragrant, about 3 minutes. Add the white wine and reduce to a thin syrup, about 3 minutes.

- Add the crushed tomatoes and cook until slightly reduced, about 5 minutes.

- Add the shrimp and clams, cover tightly and raise the heat to high. Cook, frequently giving the pan a vigorous shake (holding the lid on firmly), until the clams have opened, about 5 minutes.

- Gently stir the clams and shrimp into the warmed beans and heat through. Season to taste with more salt, if necessary.

This makes about 12 cups of stew. Ladle the stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of the chopped pickled peppers and the parsley if using. Serve immediately.