Clams with Chorizo and Butter Beans
Clams with Chorizo and Butter Beans



  • 50g diced chorizo
  • 1 chopped onion
  • 1 crushed garlic clove
  • small bunch flat-leaf parsley, chopped
  • 200ml hot fish stock
  • 400g tin of chopped tomatoes
  • 400g tin of butter beans
  • 1 tsp sherry vinegar
  • 600g fresh clams, cleaned
  • Fry the chorizo in a lidded frying pan until it begins to release its oil. Toss in the onion, fry for 5 mins or until softened, then add the garlic and fry for 1 minute more. Pour in the stock and tomatoes, bring to the boil, then reduce the heat and stir in the beans and vinegar. Simmer for 10 mins to slightly reduce.
  • Scatter the clams into the pan and cover with the lid. Steam for 3-4 mins, shaking the pan now and then, or until the clams have opened up (discard any that remains closed). Season to taste, and be aware that the clams can be very salty by themselves. Scatter with the parsley and serve from the pot with plenty of crusty bread.
20 mins
2 serving

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