Pochas with clams

Pochas with clams

This warming Spanish pochas with clams recipe uses traditional white Spanish beans (pochas), that are stewed with clams and chorizo.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Soak the beans overnight in plenty of cold water
  2. Step 2

    The next day, drain the soaked beans and set aside. Rinse your clams and discard any that don't close when tapped, or which have crushed shells
  3. Step 3

    Add a dash of olive oil to a large pot and heat over a medium-high heat. Add the chorizo and fry until the sausage starts to crisp up and the fat begin to render out
  4. Step 4

    Add the shallots to the pan and cook for 5 minutes, or until the shallots begin to soften but not brown
  5. Step 5

    Add the drained beans, leeks, pepper, carrot and garlic to the pan. Top with enough water to cover, then bring the water to a boil. Turn down the heat to low and simmer gently for 30 minutes, taking care not to let the pan boil
  6. Step 6

    Remove the veg and garlic from the pot. Squeeze the garlic out of its skin into the jug of a blender along with the rest of the vegetables. Blend the vegetables until smooth, adding a dash of water if needed, then add the puree back to the beans
  7. Step 7

    Bring the broth back to a simmer, and then add the clams and cover. Cook the clams until they open, about 3-5 minutes. Discard any which stay closed
  8. Step 8

    Season the soup with salt to taste then top with parsley and serve with some crusty bread