Clam, chorizo & white bean stew

Clam, chorizo & white bean stew

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal285
low infat8g
saturates3g
carbs27g
sugars10g
fibre9g
protein28g
salt2.82g
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Ingredients

  • 50g chorizo , diced
  • 1 onion , finely chopped
  • 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

Method

  • 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. 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.5 ratings
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