Clam, chorizo & white bean stew

Name: Clam, chorizo & white bean stew
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 ¾ oz chorizo; 1 onion; 1 garlic clove; Bunch parsley; ¾ cup + 1 tbsp vegetable stock; 14 oz tinned tomatoes; 14 oz butter beans; 1 tsp sherry vinegar; 1.3 lb clams; To serve crusty bread

A Spanish dinner made with seafood. Ready in about 45 minutes. Difficulty: medium.

25 minPrep (about)
20 minCook (about)
45 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 18 people +

Changed from 4 to 18 people · Back to 4

Main ingredient

6 lb clams

Fresh & other

8 oz chorizo
5 onions
5 garlic cloves
Bunch parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
3 ¾ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
4 lb tinned tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
4 lb butter beans Shopping tip: Lima beans (UK: butter beans), canned or dried.
To serve crusty bread

Sauces & oils

1 ½ tbsp sherry vinegar

How to make it

Steps in our own plain words.

Fry the chorizo in a big frying pan using a lid, over a medium heat till it's starting to crisp up plus release its oil.
Add the onion.
Heat for 5 mins until starting to soften.
Add the garlic and finely chopped parsley.
Fry for 1 min more.
Pour on the stock and tomatoes.
Bring to the boil.
Turn the heat down.
Add the beans and sherry vinegar.
Simmer for 10 mins till the liquid is slightly reduced.
Scatter over the clams.
Cover using your lid plus steam for 2-4 mins, shaking your pan every so often until the clams are open.
Have a little taste before seasoning, as your clams can be quite salty.
Scatter over the chopped parsley.
Eat with lots of crusty bread.