Clam, chorizo & white bean stew
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Spanish
- Course
- Soup
- Ready in
- 25 min
- Effort
- Some steps
Ingredients
×1
- 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
Method
- Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.
- Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.
- Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.
Tags
- seafood
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.