Recipe byThe ZestyPlate Kitchen
A Spanish-inspired clam, chorizo and butter bean stew: smoky, tomatoey and brothy, with clams steamed open at the end. Best mopped up with crusty bread.
This one-pan stew tastes of the Spanish coast: smoky chorizo and soft butter beans in a tomatoey broth, with sweet clams steamed open on top right at the end. It comes together quickly and is more rustic than refined, which is exactly the point. Have plenty of bread ready, because the broth is the best part.
Jump to recipe
Prep 15 min
Cook 25 min
Total 40 min
Easy
Scale:
- 50g Chorizo
- 1 chopped Onion
- 1 Garlic Clove
- Bunch Parsley
- 200ml Vegetable Stock
- 400g Tinned Tomatos
- 400g Butter Beans
- 1 teaspoon Sherry Vinegar
- 600g Clams
- To serve Crusty Bread
Nutrition (per serving)
310
kcal
32g
Protein
34g
Carbs
5g
Fat
Estimated per serving. How we calculate this.
Preparation
- Fry the chorizo in a large lidded frying pan over medium heat until it crisps a little and releases its oil. Add the onion and cook for 5 minutes until softening, then stir in the garlic and finely chopped parsley and fry for another minute.
- Pour in the stock and tomatoes, bring to the boil, lower the heat and add the beans and sherry vinegar. Simmer for 10 minutes until slightly reduced.
- Scatter the clams over the top, cover and steam for 2 to 4 minutes, shaking the pan now and then, until they open. Taste before adding any salt, as the clams can be salty, then scatter over the chopped parsley. Eat with plenty of crusty bread.
Tips from the ZestyPlate Kitchen
- Give the chorizo time to release its red, smoky oil; that oil seasons everything that follows.
- Hold off on salt until you've tasted, since both the chorizo and the clams bring their own.
- Steam the clams only until they pop open, and throw away any that stubbornly stay shut.
- A spoonful of sherry vinegar at the end sharpens the broth and stops it tasting flat.
Frequently Asked Questions
Sit them in cold salted water for 20 minutes so they spit out any sand, then scrub the shells and discard any that won't shut when you tap them.
Yes, mussels work really well, either in place of the clams or mixed in with them.
Crusty bread, and lots of it, to soak up the smoky, briny broth.
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