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Clam Stew


Ingredients

  • 3 pounds Manilla 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) 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

Directions

  1. Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes.

  2. Stir; cook, covered, until clams open, 5-7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.

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