Spanishby TheMealDBClam, chorizo & white bean stewServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+50g Chorizo1 chopped Onion1 Garlic CloveBunch Parsley200ml Vegetable Stock400g Tinned Tomatos400g Butter Beans1 teaspoon Sherry vinegar600g ClamsTo serve Crusty BreadStepsStep-by-step0 of 3 done1Fry 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.2Pour 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.3Scatter 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.Source: TheMealDB
