Clam, chorizo & white bean stew

Name: Clam, chorizo & white bean stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
Cuisine: Spanish
Ingredients: 100g 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

Download

Copy link

Serves 5 233 kcal per serving Prep 15 min Cook 40 min

Ingredients

100g 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

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.
Stir in the garlic and some of the chopped parsley and cook for about 1 minute, just until fragrant.
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.
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.
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.

Tips

Soak the clams in salted cold water for 30 minutes to encourage them to spit out any sand or grit.
Discard any clams that are open before cooking and don’t close when tapped, and any that remain closed after cooking.
Add the beans toward the end of the cooking process so they heat through without breaking down into the broth.

Variations

White Wine Broth: Use a dry white wine like Albarino to deglaze the pan for a sophisticated, acidic depth.
Tomato and Garlic: Add canned cherry tomatoes and double the garlic for a more Mediterranean ‘Acqua Pazza’ style.

Storage

Seafood should be eaten immediately. You can store the bean and chorizo base in the fridge for 2 days, but only add the fresh clams when you are ready to serve.