A Spanish-inspired clam, chorizo and white bean stew — smoky, tomatoey and brothy, with sweet clams steamed open at the end. Lovely mopped up with crusty bread.
This clam, chorizo and white bean stew is a one-pan taste of the Spanish coast — smoky chorizo and creamy butter beans in a rich tomato broth, with sweet clams steamed open on top. Quick, rustic and brilliant with lots of crusty bread.
Prep 15 min
Cook 25 min
Total 40 min
Easy
- 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
Video
Preparation
- Fry the chorizo in a large lidded frying pan over medium heat until starting to crisp and release its oil. Add the onion and cook for 5 minutes until softening, then add the garlic and finely chopped parsley and fry for 1 minute more.
- Pour in the stock and tomatoes, bring to the boil, then reduce the heat and add the beans and sherry vinegar. Simmer for 10 minutes until slightly reduced.
- Scatter over the clams, cover, and steam for 2–4 minutes, shaking the pan occasionally, until the clams open. Taste before seasoning, as the clams can be salty, then scatter over the chopped parsley. Eat with lots of crusty bread.
Tips from the ZestyPlate Kitchen
- Let the chorizo render its smoky oil to flavour the whole stew.
- Taste before seasoning, as both the chorizo and clams bring their own saltiness.
- Steam the clams just until they open — discard any that stay shut.
- A splash of sherry vinegar brightens and balances the rich broth.
Frequently Asked Questions
Soak them in cold salted water for 20 minutes so they purge any sand, then scrub and discard any that won't close when tapped.
Yes — mussels work beautifully in place of, or alongside, the clams.
Lots of crusty bread to soak up the smoky, briny broth is essential.
