Spanish-style chorizo and pipi soup – Jen Smith – Med Meanderings

Ingredients

• 1 tablespoon olive oil
• 25g unsalted butter
• 1 leek, pale part only, halved lengthways and sliced
• 2 garlic cloves, finely chopped
• 100g chorizo, halved lengthways, sliced
• 330ml bottle apple cider
• 400g cannellini beans, rinsed, drained
• 1 litre good-quality fish stock (you can use chicken stock)
• 2 tablespoons plain flour
• 1 kg fresh pipis or clams
• 125ml pure pouring cream
• 1/2 bunch chives, chopped