A seafood dish from the Spanish kitchen.
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
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.
Source
This recipe is adapted from TheMealDB (id 53154), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=IoRuT7TxDAo.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/clam-chorizo-white-bean-stew.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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