Clam, chorizo & white bean stew

Ingredients

• 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

Instructions

1. Heat a large lidded frying pan over medium heat. Add the sliced chorizo and cook until it starts to crisp and release its oils. Add the chopped onion and cook for about 5 minutes until softened.
2. Stir in the garlic and some of the chopped parsley and cook for about 1 minute, just until fragrant.
3. Pour in the vegetable stock and add the canned tomatoes. Bring to the boil, then reduce the heat. Add the butter beans with their liquid and the sherry vinegar. Simmer for about 10 minutes, until the sauce has reduced slightly.
4. Scatter the clams over the stew, cover with the lid and cook for 2–4 minutes, shaking the pan occasionally, until the clams have opened. Discard any that remain closed.
5. Taste and season carefully, bearing in mind the natural saltiness of the clams. Finish with the remaining chopped parsley and serve immediately with plenty of crusty bread.

instructions_source: editorial-classic