Spanish · seafood

Clam, chorizo & white bean stew

Name: Clam, chorizo & white bean stew
Yield: 4 servings
Cuisine: Spanish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chorizo50 g
Onion1
Garlic Clove1
Parsley
Vegetable Stock200 ml
Tinned Tomatos400 g
Butter Beans400 g
Sherry vinegar1 tsp
Clams600 g
Crusty Bread

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.
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.
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.