The classic Spanish combination of briny littleneck clams—the smallest and most tender of the clam clan—smoky chorizo, and tender white beans come together in seamless soup harmony. Turn this liquid lunch into a robust meal with our quick and easy garlic bread—perfect for sopping up every last drop.

Paige Grandjean
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Credit: Jennifer Causey

Recipe Summary

20 mins
35 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium. Add chorizo; cook, stirring occasionally, until rendered, about 4 minutes. Add onion, bell pepper, oregano, and garlic; cook, stirring occasionally, until softened, about 6 minutes. Add potato, salt, paprika, and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Stir in chicken broth and beans. Bring to a boil over medium-high. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 15 minutes.

  • Increase heat to medium-high; add clams, cover, and cook until clams open, about 5 minutes. Discard any unopened clams. Stir in lemon juice, and sprinkle with scallions.