Clam, chorizo & white bean stew

• Chorizo1¾ oz
• Onion1 chopped
• Garlic Clove1
• ParsleyBunch
• Vegetable Stock¾ cups
• Tinned Tomatos1 lb
• Butter Beans1 lb
• Sherry vinegar1 teaspoon
• Clams1¼ lb
• Crusty BreadTo serve

Instructions

1. 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. 2

   Add the onion and cook for 5 mins until starting to soften.

3. 3

   Then add the garlic and finely chopped parsley, and fry for 1 min more.

4. 4

   Pour on the stock and tomatoes.

5. 5

   Bring to the boil, reduce the heat, then add the beans and sherry vinegar.

6. 6

   Simmer for 10 mins until the liquid is slightly reduced.

7. 7

   Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open.

8. 8

   Have a little taste before seasoning, as the clams can be quite salty.

9. 9

   Then scatter over the chopped parsley.

10. 10

    Eat with lots of crusty bread.