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:

Quickview
443k Calories
30g Protein
7g Total Fat
67g Carbs
73% Health Score
Limit These
Calories
443k
22%

Fat
7g
12%

  Saturated Fat
2g
16%

Carbohydrates
67g
23%

  Sugar
12g
14%

Cholesterol
29mg
10%

Sodium
1264mg
55%

Get Enough Of These
Protein
30g
60%

Vitamin K
484µg
461%

Vitamin B12
5µg
85%

Manganese
1mg
79%

Vitamin C
60mg
74%

Vitamin A
3269IU
65%

Iron
11mg
65%

Fiber
15g
61%

Folate
212µg
53%

Potassium
1760mg
50%

Copper
0.92mg
46%

Magnesium
170mg
43%

Phosphorus
370mg
37%

Vitamin E
4mg
31%

Calcium
286mg
29%

Vitamin B6
0.57mg
28%

Vitamin B1
0.4mg
27%

Selenium
18µg
27%

Zinc
3mg
23%

Vitamin B3
3mg
17%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
12%

covered percent of daily need
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