This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! —Pamela Gelsomini, Wrentham, Massachusetts,
Ingredients
- 3 pounds fresh littleneck clams
- 1 bunch Swiss chard, stems removed and chopped (about 4 cups)
- 1/2 pound fully cooked Spanish chorizo links, chopped
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 medium onion, chopped
- 1 cup fresh or frozen corn
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bottle (12 ounces) beer
- 1/3 cup olive oil
- Grilled French bread baguette slices
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
2 cups: 265 calories, 17g fat (4g saturated fat), 28mg cholesterol, 729mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 12g protein.
