INGREDIENTS
2 lbs. littleneck clams (about 24), scrubbed
1 TBSP. extra-virgin olive oil
1 fully cooked chorizo sausage, sliced 1/2-inch thick
1 leek, halved lengthwise and sliced
1 red bell pepper, finely chopped
4 cloves garlic, minced
2 bay leaves
1 cup arborio rice
2 cups low-sodium chicken broth
1/2 cup fresh parsley
1 cup frozen baby lima beans, thawed
DIRECTIONS
Place clams in a large pot with 1 cup water.
Cover and cook over medium-high heat until the clams start opening, about 5 minutes.
As the clams open, transfer them to a bowl using tongs.
Discard any unopened clams.
Add the cooking liquid to the bowl with the clams, being careful of sand.
Use a paper towel sieve if necessary.
Cover to keep warm.
Wipe the pot clean and reduce heat to medium.
Add the olive oil and chorizo.
Cook, stirring occasionally until lightly browned.
Add the leek, bell pepper, garlic and bay leaves.
Cook until the vegetables are tender.
Add the rice; cook until lightly toasted, about 2 minutes.
Add chicken broth and 1 cup water; bring to a boil, then reduce heat to medium.
Cook, simmer, stirring occasionally until rice is tender.
Discard bay leaves.
Puree the parsley with 1/3 cup water in a blender until smooth.
Stir in lima beans, parsley puree and the clams and their juices into the rice mixture.
Cook 3 to 4 minutes.
Serves 4.
