Portuguese Clams Stew

1. 1

   Scrub the clams well and rinse under cool running water.

2. 2

   Place in a large pot with the beer and water and cook, covered, over high heat, until clams open, 5 to 6 minutes.

3. 3

   Remove the clams from the shells and discard shells.

4. 4

   Strain broth and reserve separately.

5. 5

   Add enough hot water to the broth to make 4 cups.

6. 6

   In a saucepan, cook the bacon and chorizo until crispy, remove from pan and reserve for later.

7. 7

   Add the onion, celery and green onion to the bacon fat and saute until transparent, 6 to 7 minutes.

8. 8

   Add the flour and the butter, stirring until well blended, until fragrant but not browned, about 3 minutes.

9. 9

   In a separate saucepan, bring the milk and the cream to a simmer and keep warm.

10. 10

    Gradually add the broth to the vegetable-roux mixture and bring to a boil.

11. 11

    Once the broth thickens slightly, add the potatoes, corn, salt, pepper, nutmeg, and paprika, and cook at a low simmer until potatoes are nearly tender, 12 to 15 minutes.

12. 12

    Add the clams, hot milk-cream mixture, and cook until mixture is heated through, about 5 minutes longer.

13. 13

    Garnish the stew with the chopped parsley and diced red pepper.

* Per serving · 4 servings · Values may vary.