Clams with White Beans and Chorizo in Cider Broth | Adelphia Seafood, Pennsylvania
Set a medium Dutch oven over medium heat. Add the oil, and heat until shimmering.
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Cooking tools:
- Dutch oven
- Stove
- Spoon
- Slotted spoon
- Plate
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Bread knife
- Serving bowl
Ingredients
- 1 tbsp olive oil
- 10 oz fresh pork chorizo (casing removed)
- 2 medium shallots (about ½ cup) (finely diced)
- kosher salt
- 2 pounds littleneck Clams (scrubbed & rinsed well)
- 1 ½ cups apple cider
- 1 14oz. can cannellini beans (drained & rinsed)
- 2 bay leaves
- 2 tsp fresh thyme leaves (chopped)
- 1 crusty peasant loaf or baguette
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