Clam, chorizo & white bean stew
- Preparation and cooking time
- Serves 2
The spicy kick of chorizo works brilliantly with seafood in this Spanish dish from James Martin
- 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
- 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.