Clam, Chorizo & White Bean Stew
A hearty, rustic stew combining briny clams, smoky chorizo, and creamy butter beans in a rich tomato broth. Ready in under 30 minutes, it's perfect served with plenty of crusty bread to soak up the sauce.
Ingredients
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Butter Beans⚖ 400 g None
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Crusty Bread⚖ 100 g 💧 250 ml 🥛 1 cup
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Chorizo⚖ 50 g ¾ pcs
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Tinned Tomatos⚖ 400 g None
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Onion⚖ 150 g 🧅 1 pcs
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Vegetable Stock⚖ 202 g 💧 200 ml 🥛 0.845 cup
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Parsley⚖ 25 g 1 pcs
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Garlic Clove⚖ 5 g 🧄 1 pcs
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Sherry vinegar⚖ 4.9 g 💧 4.9 ml 🥄 1 tsp
Also in this recipe
- Clams 600 g
Total nutrition
1037 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Fry the chorizo in a large frying pan with a lid over a medium heat until it begins to crisp up and release its oils. Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic and finely chopped parsley and fry for 1 minute more.
- Pour in the vegetable stock (200ml) and tinned tomatoes (400g). Bring to the boil, then reduce the heat and add the butter beans (400g) and sherry vinegar (1 teaspoon). Simmer for 10 minutes until the liquid has reduced slightly.
- Scatter the clams (600g) over the stew, cover with the lid and steam for 2–4 minutes, shaking the pan occasionally, until all the clams have opened — discard any that remain closed. Taste the broth before seasoning with salt, as the clams can be quite salty. Scatter over a little more chopped parsley and serve immediately with plenty of crusty bread.
Source:
TheMealDB
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