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1
Put the clams in a large pot or Dutch oven with 1 cup water.
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2
Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs.
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3
(Discard any unopened clams.)
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4
Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy).
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5
Cover to keep warm.
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6
Wipe the pot clean and reduce the heat to medium.
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7
Add the olive oil and chorizo.
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8
Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes.
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9
Add the leek, bell pepper, garlic and bay leaves.
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10
Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
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11
Add the rice; cook, stirring, until lightly toasted, about 2 minutes.
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12
Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium.
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13
Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes.
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14
Discard the bay leaves.
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15
Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth.
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16
Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture.
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17
Cook until the lima beans are tender, 3 to 4 minutes.
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18
Photograph by Antonis Achilleos
