If you prefer stew to soup, add a few sliced fingerling or Yukon gold potatoes and shredded kale when you add the chickpeas.
Ingredients
FOR THE SOUP
½ Onion, diced
2 cloves Garlic, minced
½ tsp. Smoked Paprika
¼ tsp. Red Pepper Flakes (or more to taste)
2 oz. Spanish Chorizo Sausage, casing removed, thinly sliced
1 c. Dry White Wine
1 14.5 oz. can Chickpeas, rinsed and drained
1 14.5 oz. can San Marzano Tomatoes, crushed
2 c. Vegetable or Chicken Stock or Water
1½# Manila Clams
Olive Oil
8 slices Baguette (or other crusty bread), toasted
FOR THE AIOLI
1 clove Garlic, smashed
2 egg yolks
1 pinch Saffron Threads
approximately 2 Tbsp. Extra Virgin Olive Oil
Fresh Lemon Juice
Instructions
Heat about 2 Tbsp. olive oil over medium-high heat in a large, heavy pot. Sauté onion until translucent, about 2 minutes. Season lightly with salt. Add garlic, sauté until fragrant, about 1 minute. Add smoked paprika, Chorizo, and red pepper flakes, to a clear spot. Briefly sauté, then stir and combine. Add white wine, bring to boil and allow most to be absorbed. Add chickpeas, crushed tomatoes, and stock. Bring to a boil, then reduce to a simmer. Simmer for 15-20 minutes until the flavors are unified. Add the clams. Cover the pot until the clams have opened, 5-8 minutes. Taste and season as necessary with salt and pepper.
Meanwhile, rub the smashed garlic around the inside of a bowl and discard. Add the egg yolks to the bowl along with the saffron and a pinch of salt. Whisk together until thick and yellow. Slowly drizzle in the olive oil while whisking to create an emulsification. It is helpful to have another person adding the oil while you whisk. Start by just adding a drop or 2 at a time and then add the rest in a slow, thin stream. For this application, I prefer a thin, saucy aioli to a heavier, more mayonnaise-like aioli. If you prefer the latter, just add more oil and keep whisking. Taste. Season with additional salt if needed and a squeeze of lemon juice.
Divide the soup between warm bowls. Place toasted bread in the center of each bowl and spoon the aioli over the top.
Notes
If you are like me, you certainly won't have any leftover clams but you may have some of the good, tomatoey broth left over. Use this as a flavor base for rice or saucing pasta to quick start your next dinner.
Recipe by strawberryplum at http://www.strawberryplum.com/clam-chorizo-chickpea-soup-with-saffron-aioli/