Ingredients
3 pounds fresh littleneck clams1 bunch Swiss chard, stems removed and chopped (about 4 cups)1/2 pound fully cooked Spanish chorizo links, chopped1 can (15 ounces) cannellini beans, rinsed and drained1 medium onion, chopped1 cup fresh or frozen corn4 garlic cloves, minced1 teaspoon salt1 teaspoon pepper1 bottle (12 ounces) beer1/3 cup olive oilGrilled French bread baguette slices
Preparation
Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes.
Stir; cook, covered, until clams open, 5-7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.
