The professional kitchen needs high-quality ingredients that deliver consistent results, and the pressure to execute a menu item quickly and efficiently, are constant. This Clam, Chorizo and White Bean Stew is a perfect solution for a feature or a daily special. It's a warm, hearty, and elegant dish that is an ideal candidate for a service.
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The strength of this recipe lies in its balanced flavor profile and the simplicity of its execution. The combination of our frozen clams, spicy chorizo, and cannellini beans creates a rich, savory broth that is both familiar and sophisticated. The chorizo provides a consistent depth and a touch of spice, while our clams deliver a fresh, briny note without the labor of shucking or cleaning. Our vacuum packed clams are a reliable product, ensuring uniform size and like-fresh quality for every plate. This consistency is critical for maintaining kitchen standards and managing food costs.
Using our frozen clams saves valuable prep time and reduces labor costs. Our clams are responsibly sourced and quickly cooked at their peak, then vacuum sealed to lock in their flavor and freshness. This process eliminates the need for live shellfish handling, reducing spoilage and waste. They are ready to heat directly from the bag, which streamlines your kitchen's workflow.
This stew can be easily scaled up or down and adapted to your kitchen's needs. The base of seafood broth, tomatoes, and saffron is a classic one that pairs well with other proteins, like our calamari or our mussels, if desired. While the recipe specifies saffron, the dish remains robust without it. The inclusion of roasted red peppers and parsley adds color and freshness, elevating the final presentation.
Serve this dish with a piece of grilled focaccia or a crusty baguette to complement the rich broth. It works well as an appetizer, a small plate, or a main course. The efficiency and robust flavor profile of this stew make it a profitable and reliable addition to any menu.
Here’s the base recipe to get you started:
Recipe: Clam, Chorizo and White Bean Stew
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Prep time: 10 minutes
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Cook time: 20 minutes
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Ready in: 30 minutes
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Serves: 4
Ingredients:
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1 lb. bag The Town Dock Clams
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4 oz. Spanish chorizo, cut into 1/8-inch rounds
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1/2 small yellow onion, chopped
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2 cups low-sodium seafood broth
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1 (14.5 oz.) can diced tomatoes
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1/4 tsp. saffron threads
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1 (15.5 oz.) can cannellini beans, drained and rinsed
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1 cup jarred roasted red pepper, roughly chopped
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1/2 cup packed fresh parsley leaves, plus more for garnish
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Kosher salt and freshly ground black pepper, to taste
Preparation:
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Heat a medium, heavy-bottom pot over medium heat. Add the chorizo and cook until the fat renders, about 2 to 3 minutes. Add the onions and cook until tender, about 3 to 4 minutes.
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Stir in the broth, tomatoes, and saffron and bring to a simmer over medium-high heat. Cook until the saffron has bloomed and the liquid is golden in color, about 3 to 5 minutes.
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Add the clams and beans and cook, covered, until fully heated through, about 5 to 8 minutes.
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Stir in the red peppers and parsley. Season with salt and pepper to taste.
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Divide the stew among serving bowls. Garnish with additional parsley and serve immediately. Enjoy!
