Clam, chorizo & white bean stew
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
Ingredients
-
50 g Chorizo
-
1 chopped Onion
-
1 whole Garlic Clove
-
1 Bunch Parsley
-
200 ml Vegetable Stock
-
400 g Tinned Tomatos
-
400 g Butter Beans
-
1 teaspoon Sherry vinegar
-
600 g Clams
-
1 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.
Tips & Notes
I Made This! (0)
No cooking photos yet. Login to share yours!
Rating & Favorite
Login to rate and favorite this recipe
Quick Actions
Nutrition Information
EstimatedPer serving
Calculating nutrition from ingredients...
You Might Also Like
Barramundi with Moroccan spices
step 1 Tip all the dressing ingredients into a food processor with a pinch of s...
Fettuccine Alfredo
Cook pasta according to package instructions in a large pot of boiling water and...
Grilled Mac and Cheese Sandwich
Make the mac and cheese 1
Print Recipe
Choose which sections to include in your printout:
AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.