Clam, chorizo & white bean stew

bbc good food magazine july butter bean butter beans chef chopped tomato chopped tomatoes chorizo clam clams crusty bread diner dinner flat-leaf parsley garlic clove garlic cloves one-pot onion onions seafood sherry vinegar stew stock super supper

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Source

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

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.