Clam, chorizo & white bean stew
The recipe Clam, chorizo & white bean stew can be made in roughly 35 minutes. This dairy free recipe serves 2 and costs $3.28 per serving. One portion of this dish contains approximately 30g of protein, 8g of fat, and a total of 444 calories. It works well as a rather expensive main course for Winter. 41 person have tried and liked this recipe. It is brought to you by BBC Good Food. If you have chorizo, stock, sherry vinegar, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is excellent. Users who liked this recipe also liked Chorizo and White Bean Stew, Sunday Supper: Clam and Chorizo Stew, and Chorizo-and-White Bean Dip.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
50g chorizo, diced
1 onion, finely chopped
1 garlic clove, crushed
small bunch flat-leaf parsley, ½ finely chopped, ½ roughly chopped
200ml hot stock, fish or vegetable
400g can chopped tomatoes
400g can butter beans or white beans, rinsed and drained
1 tsp sherry vinegar
600g clams, cleaned
crusty bread, to serve
Equipment:
frying pan
Cooking instruction summary:
Fry 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. Pour 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. Scatter 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.
Step by step:
1. Fry 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.
2. 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.
3. Pour 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.
4. Scatter 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.
Nutrition Information:
covered percent of daily need
