Clam, chorizo & white bean stew
This stew brings together salty clams, smoky chorizo, and tender white beans in a rich tomato broth. It's a quick one-pan meal that comes together in about thirty minutes, making it a good choice for a weeknight. You'll start by crisping up the chorizo to render its fat, then build the sauce with aromatics, stock, and tinned tomatoes. Finish it by steaming the clams right in the pan until they pop open, then serve with plenty of crusty bread for soaking up all the broth.
RBy Recipes.zoneMain course
Method
3 steps · 33 min total
- 01
Fry Chorizo and Aromatics
In a large frying pan with a lid, cook the chorizo over medium heat until it starts to crisp and releases its vibrant red oil. Add the chopped onion and cook for another 5 minutes, stirring occasionally, until it begins to soften. Stir in the garlic and finely chopped parsley, then fry for just 1 minute more until fragrant. - 02
Simmer the Stew
Pour in the vegetable stock and tinned tomatoes. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Stir in the butter beans and sherry vinegar, and let it cook for 10 minutes, giving the liquid time to slightly reduce and thicken.
