Clam, chorizo & white bean stew Recipe (Ready in 65 Min)

A fuss-free Spanish seafood built around chorizo, parsley and tinned tomatos — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention.

How to make it

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.

You'll use: Frying pan / skillet · Pan · Saucepan · Steamer

Tips & common questions

How long does Clam, chorizo & white bean stew take to make?

About 65 minutes from start to finish — an estimate based on the 8 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.