Jul 14 2026
Restaurants›Ola Latin Kitchen›Almejas Con Frijoles Pintos Recipe

Almejas Con Frijoles Pintos Recipe

Inspired by Ola Latin Kitchen
Time40m
Serves4

Little Neck Clams, Smoked Chorizo, Pinto Bean Ragu w Tortilla Chips

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Ingredients

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Clams and Ragu

Tortilla Chips

Method

Clams and Ragu Preparation

  1. 1

    Prepare the Clams

    Rinse the Little Neck Clams under cold water to remove any sand or grit. Set aside.

  2. 2

    Cook the Chorizo

    In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped smoked chorizo and cook for about 5 minutes until it begins to brown and release its oils.

  3. 3

    Sauté Vegetables

    Add the chopped onion and minced garlic to the pot. Sauté for an additional 3-4 minutes until the onion is translucent.

  4. 4

    Add Beans and Broth

    Stir in the drained pinto beans, cumin, paprika, and vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a simmer.

  5. 5

    Cook the Clams

    Add the rinsed clams to the pot, cover, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.

Tortilla Chips Preparation

  1. 6

    Heat the Oil

    In a deep pan, heat the vegetable oil over medium-high heat until it reaches about 180°C (350°F).

  2. 7

    Fry the Tortillas

    Cut the corn tortillas into wedges. Carefully add the tortilla wedges to the hot oil in batches, frying until golden and crispy, about 2-3 minutes.

  3. 8

    Drain and Season

    Remove the fried tortilla chips with a slotted spoon and place them on paper towels to drain excess oil. Sprinkle with salt while still hot.

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