Clam Stew

Ingredients

• 3 pounds Manilla Clams

• 1 bunch Swiss chard, stems removed and chopped (about 4 cups)

• 1/2 pound fully cooked Spanish chorizo links, chopped

• 1 can (15 ounces) cannellini beans, rinsed and drained

• 1 medium onion, chopped

• 1 cup fresh or frozen corn

• 4 garlic cloves, minced

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 bottle (12 ounces) beer

• 1/3 cup olive oil

• Grilled French bread baguette slices

Directions

1. 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.

2. Stir; cook, covered, until clams open, 5-7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.