Alubia Blancas With White Wine Clams and Spanish Chorizo

• 2lbs. small clams, scrubbed well
• 4 cupscooked white beans, such as Rancho Gordo Alubia Blanca or Caballero beans, bean broth reserved
• 1⁄2 cup finely chopped Spanish-style cured chorizo
• 1⁄4 cup extra-virgin olive oil
• 1⁄2 white onion, chopped
• 2garlic cloves, chopped
• 1 tspsalt, or to taste
• 2plum tomatoes, chopped
• 1⁄2 cup dry white wine
•  Country-style bread and butter for serving

Preparation

1. 1.

   In a large pot, heat the beans in their broth over medium-low heat.

2. 2.

   In a very large lidded saucepan, warm the olive oil over medium-low heat. Add the onion, garlic, and salt and cook until soft, about 5 minutes. Add the chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add the tomatoes and wine and cook to allow the flavors to mingle, 5 to 6 minutes. Increase the heat to medium and add the clams. Cover and cook for about 5 minutes, shaking the pan occasionally.

3. 3.

   Uncover the pan and cook until all of the clams open, another few minutes. Remove the pan from the heat, then remove and discard any clams that failed to open.

4. 4.

   Add the clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get murky.

5. 5.

   Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage your guests to eat the clams with their fingers. Pass plenty of good, hearty bread and rich, creamy butter at the table.