Clam Stew

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

Total Time

Prep: 20 min. Cook: 25 min.

Makes

8 servings (4 quarts)

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

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 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.

<BR><B>Test Kitchen tips</B>

<LI>Other cooked sausage, such as Kielbasa, can be used in place of chorizo.</LI>

<LI> Spinach can be used in place of kale and other beans (black beans or butter beans) can also be substituted with what you have on hand. </LI>

<LI> Try serving over pasta too! </LI>

Nutrition Facts

2 cups: 265 calories, 17g fat (4g saturated fat), 28mg cholesterol, 729mg sodium, 16g carbohydrate (3g sugars, 4g fiber), 12g protein.

Taste of Home Editors