Clam, Chorizo & White Bean Stew

Ingredients

• ⅛ lb chorizo
• 1 onion
• 1 clove garlic
• ½ bunch fresh parsley
• 0.8 cup vegetable broth
• 14½ oz canned diced tomatoes
• 14½ oz butter beans
• 1 tsp sherry vinegar
• 1.3 lb clams
• 4 slices crusty bread (optional)

Steps

1. Fry diced chorizo in a large lidded pan over medium heat until crisp and oil is released.
2. Add chopped onion and cook for 5 minutes until softened, then add minced garlic and half of the chopped parsley, cooking for 1 minute more.
3. Pour in vegetable broth and canned tomatoes. Bring to a boil, then reduce heat, add butter beans and sherry vinegar, and simmer for 10 minutes until slightly reduced.
4. Scatter clams over the stew, cover with the lid, and steam for 2-4 minutes, shaking occasionally, until all clams have opened. Discard any unopened clams.
5. Taste and season as needed, then scatter the remaining fresh parsley over the stew. Serve immediately with crusty bread.