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Spanish Week: Spanish Clams with Chorizo

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Ingredients

50g Chorizo Diced
1 Onion Diced
1 Clove Garlic Crushed
Small Bunch Flat leaf Parsley 1/2 Finely Chopped 1/2 Roughly Chopped
200ml Vegetable Stock
400g Can Chopped Tomatoes
400g Can Butter Beans
1 tsp Sherry Vinegar
600g Clams
Crusty Bread To Serve

Spanish Week: Spanish Clams with Chorizo

Cuisine:
    • Medium

    Ingredients

    Directions

    Steps

    1
    Done

    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.

    2
    Done

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

    3
    Done

    Pour on the stock and tomatoes. Bring to the boil, reduce the heat, and then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.

    4
    Done

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

    5
    Done

    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.

    The Cafe

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    Chicken, Prawn & Chorizo Jambalaya
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    Treacle Steam Pudding
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    Chicken, Prawn & Chorizo Jambalaya
    next
    Treacle Steam Pudding