Clam, Chorizo & White Bean Stew

Ingredients

• 50 gchorizo, sliced
• 1onion, chopped
• 1 clovegarlic
• parsley, half finely chopped for cooking, half roughly chopped to scatter
• 200 mlvegetable stock
• 400 gtinned tomatoes
• 400 gbutter beans, canned, drained
• 1 tspsherry vinegar
• 600 gclams, live, scrubbed
• crusty bread, to serve

Method

1. 1

   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.

2. 2

   Add the garlic and finely chopped parsley and fry for 1 minute more.

3. 3

   Pour in the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 minutes until slightly reduced.

4. 4

   Scatter the clams over the stew, cover with the lid and steam for 2–4 minutes, shaking the pan occasionally, until all the clams are open. Discard any that remain closed.

5. 5

   Scatter over the remaining chopped parsley and serve with crusty bread.