Clam, Chorizo and White Bean Stew
Clams and creamy butter beans in smoky chorizo broth — coastal Spain in fifteen minutes.
- Total
- 35 min
- Serves
- 4
A Spanish coastal stew that cooks in minutes and tastes like a holiday: chorizo crisped first, then clams steamed open with garlic, tomatoes, butter beans and a splash of sherry vinegar in the paprika-stained broth. The beans go creamy, the clams stay sweet, and the bread does the cleanup. Fifteen minutes, full sea-and-smoke payoff.
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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