Noodles with white beans, chorizo, and clams (Cazuela de fideos con alubias blancas, chorizo y almejas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 353) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on October 07, 2022

    Very good and quite easy. I made half of a recipe and used a dozen clams, had a bit of problem fitting them into the casserole; they were advertised as little necks but looked like middle necks to me.

  • Breadcrumbs on May 15, 2012

    p. 353 - If you like these ingredients, you’ll LOVE this dish. Unfortunately I wasn’t able to get clams at my market but the author suggests mussels as an alternative so that’s the route I went. Despite having a fairly long list of ingredients, prep for this dish was surprisingly quick and, the dish cooks very quickly as well. This recipe calls for diced chorizo and while I was delighted to find amazing chorizo imported from Spain, I did find it very difficult to dice given its somewhat soft texture. Next time I’d partially freeze to make life easier. This was such a flavourful dish with lots of interesting, contrasting textures that further enhanced its appeal. I can imagine how impressive it would look if prepared and served in the cazuela and look forward to making this again for company. If you have this book, this one’s a winner! Photos here: http://chowhound.chow.com/topics/846970#7340046

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