Alubia blancas with clams and Spanish chorizo from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 138) by Steve Sando

  • clams
  • alubia blanca beans
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute caballero beans or other white beans for alubia blanca beans. Recipe calls for cooked beans.

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Notes about this recipe

  • Eat Your Books

    Can substitute caballero beans or other white beans for alubia blanca beans. Recipe calls for cooked beans.

  • PinchOfSalt on May 18, 2025

    Tasty, minimal prep. Other than sourcing the Spanish chorizo, easy to pull together all of the ingredients, especially if you live in an area where clams are common. I've made this recipe just once and felt that the broth was a bit lacking in punch. However, that could be due to my using out-of-season plum tomatoes (next time try some nice canned ones if it isn't peak season?) and having to guess how much broth should go with the beans. The recipe gives no measurements, not even something like "just enough to cover the beans". So the broth turned out rather lighter in color than the photo in the book and while the taste was fine, a more concentrate broth would have pleased me more. I'm also thinking just a touch of red pepper heat might be nice... As a final thought, I used pre-sliced Spanish Iberico Chorizo, obtained from a regional grocery chain (Wegmans). This avoided the cost of buying an entire sausage and saved time when finely chopping the chorizo.

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