Clam, chorizo & white bean stew
SeafoodSpanish
Ingredients
- chorizo
- onion
- garlic clove
- parsley
- vegetable stock
- tinned tomatos
- butter beans
- sherry vinegar
- clams
- crusty bread
Steps
- step 1
- 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.
- step 2
- 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.
- step 3
- 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.
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