How to Make Clam Stew

Ingredients: 3 pounds fresh littleneck 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. Put the clams in a stockpot and add the remaining 8 ingredients on top. Bring the

oil and beer to a boil. Lower the heat and simmer for ten minutes while covered. Stir; continue cooking for a further five

to seven minutes with the lid on. Throw away any unopened clams. Spoon into bowls and accompany with grilled bread.

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