A Spanish-inspired clam, chorizo and white bean stew — smoky, tomatoey and brothy, with sweet clams steamed open at the end. Lovely mopped up with crusty bread.
- 50g Chorizo
- 1 chopped Onion
- 1 Garlic Clove
- Bunch Parsley
- 200ml Vegetable Stock
- 400g Tinned Tomatos
- 400g Butter Beans
- 1 teaspoon Sherry Vinegar
- 600g Clams
- To serve Crusty Bread
Video
Preparation
- Fry the chorizo in a large lidded frying pan over medium heat until starting to crisp and release its oil. Add the onion and cook for 5 minutes until softening, then add the garlic and finely chopped parsley and fry for 1 minute more.
- Pour in the stock and tomatoes, bring to the boil, then reduce the heat and add the beans and sherry vinegar. Simmer for 10 minutes until slightly reduced.
- Scatter over the clams, cover, and steam for 2–4 minutes, shaking the pan occasionally, until the clams open. Taste before seasoning, as the clams can be salty, then scatter over the chopped parsley. Eat with lots of crusty bread.
