This recipe is made with Spanish chorizo, which is sort of dried as compared to Mexican or Latin American chorizo.
Ingredients: [‘spanish chorizo’, ‘olive oil’, ‘green bell pepper’, ‘onion’, ‘garlic cloves’, ‘dried white bean’, ‘water’, ‘bay leaf’, ‘kosher salt’, ‘fresh ground black pepper’, ‘olive oil’, ‘garlic cloves’, ‘fresh parsley’, ‘dry white wine’, ‘crushed tomatoes’, ‘shrimp’, ‘manila clams’, ‘kosher salt’, ‘green pepper’, ‘parsley’]
Quantity of Ingredients: [“”,”1/4 lb spanish chorizo, diced “,”2 tablespoons olive oil”,”1 green bell pepper, chopped “,”1 onion, chopped “,”4 garlic cloves, chopped “,”1 lb dried white bean (such as cannellini or Great Northern)”,”7 cups water”,”1 bay leaf”,”1 teaspoon kosher salt, plus more to taste “,” fresh ground black pepper”,””,”2 tablespoons olive oil”,”4 garlic cloves, chopped “,”3 tablespoons fresh parsley, chopped “,”1/2 cup dry white wine”,”1 1/4 cups crushed tomatoes”,”1 lb shrimp, peeled and cut into bite-size pieces “,”2 lbs manila clams”,” kosher salt”,” chopped pickled green pepper, such as pepperoncini for garnish “,” chopped parsley, for garnish “]
Number of Servings: 8
Steps: [‘Preheat oven to 350°F.’, ‘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.’, ‘Add in onion and cook 5 minutes; add in garlic and cook until fragrant, about 1 minute.’, ‘Add in the beans, water, and bay leaf; bring to a simmer, stirring occasionally, cover tightly and place in oven for one hour.’, ‘Season with salt, stir, replace cover and cook in oven until beans are tender, 45 minutes to 1 hour longer.’, ‘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.’, ‘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.’, ‘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.’, ‘Add in the shrimp and clams, cover tightly, increase heat to high and cook, shaking pan frequently, until clams have opened, about 5 minutes.’, ‘Gently stir clams into beans and heat through; season to taste with more salt, if needed.’, ‘Ladle stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of peperoncini and parsley.’]