Chorizo, Chickpea & Clam Stew

This dish is a winter favorite in the Oyster Saloon. The recipe below makes enough chorizo & chickpea base for 5 pounds of clams (to serve 4-6 people). If you have a smaller crowd or fewer clams, make the full recipe and freeze some of the base for the future. Prepping in advance makes a cozy clam dish easily accessible on nights when spending more than 15 minutes in the kitchen isn't an option.

Ingredients

5 pounds manila or purple savory clams
3 tablespoons extra virgin olive oil
10-12 ounces Spanish chorizo or spiced salami, finely diced (we like Coro, made in Seattle)
1 large onion, finely diced
¼ cup minced garlic (about 8 cloves)
1 tablespoon smoked paprika
3 tablespoons tomato paste
½ cup white wine or cider
1 cup clam stock (or chicken stock, vegetable stock, or water)
2 bay leaves
1 (14.5-ounce) can diced tomatoes, with liquid
1 (29-ounce) can chickpeas, drained
Kosher salt to taste

Method

In a large pot or very large dutch oven, heat the oil and fry the chorizo and onion until the onion starts to turn golden. Add the minced garlic and cook until very fragrant, 2-3 minutes. Add the smoked paprika and tomato paste and cook until the tomato begins to darken, 3-5 minutes longer.

Add the white wine (or cider) to deglaze, and cook for a minute to evaporate the alcohol. Add the clam stock, bay leaves, diced tomatoes, and chickpeas, plus a pinch of salt. Simmer to meld, about 15 minutes.

If cooking less than 5 pounds of clams, divide up the chickpea base now and freeze the extra for future use.

Rinse the clams vigorously under cold running water to wash any algae off their shells. Add the clams to the pot and turn the heat to high. Cover and cook, stirring occasionally, until the clams are cooked through. Manila clams are cooked as soon as they open up, but purple savory clams need a few extra minutes after opening.

Taste for salt and adjust if needed (the clams should provide enough, but every batch is different).