Clam, chorizo & white bean stew

Clam, chorizo & white bean stew

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(5 ratings)

Prep: 15 mins Cook: 20 mins


Serves 2

The spicy kick of chorizo works brilliantly with seafood in this Spanish dish from James Martin

Nutrition and extra info

Nutrition: per serving

  • kcal285
  • fat8g
  • saturates3g
  • carbs27g
  • sugars10g
  • fibre9g
  • protein28g
  • salt2.82g


  • 50g chorizo, diced



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • small bunch flat-leaf parsley, ½ finely chopped, ½ roughly chopped
  • 200ml hot stock, fish or vegetable
  • 400g can chopped tomatoes
  • 400g can butter beans or white beans, rinsed and drained
  • 1 tsp sherry vinegar
  • 600g clams, cleaned
  • crusty bread, to serve


  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.

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Comments, questions and tips

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9th Jun, 2018
Delicious! Easy and fast to make. I did add an extra clove of garlic and about 1/3 cup of beer. My husband loved it. Will make again, and again.
2nd Aug, 2014
Yummy! Have just made this using King Scallops. I reckon it would also be good using King Prawns.
11th Aug, 2011
Quick, impressive and tasty
20th Jun, 2011
Heavenly. Easy, quick and delicious.
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