Name: Spicy Clam, Chorizo, and White Bean Soup
Total time: 35 min
Yield: Serves 8
Ingredients: 2 tablespoons olive oil; 6 ounces dry-cured Spanish chorizo, chopped (about 2 cups); 1 medium-size yellow onion, chopped (about 1 1/2 cups); 1 large red bell pepper, chopped (about 1 cup); 2 tablespoons chopped fresh oregano; 6 garlic cloves, chopped; 1 large russet potato, peeled and cut into 1/2-in. pieces (about 2 cups); 1 teaspoon kosher salt; 1 teaspoon paprika; ½ teaspoon crushed red pepper; 4 cups lower-sodium chicken broth; 2 (15-oz.) cans cannellini beans, drained and rinsed; 40 littleneck clams, scrubbed; 2 teaspoons fresh lemon juice (from 1 lemon); ⅓ cup thinly sliced scallions (from 1 bunch)

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.

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Spicy Clam, Chorizo, and White Bean Soup

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