Clam, chorizo & white bean stew

Instructions

1- 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.

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

4- step 2 Pour on the stock and tomatoes.

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

6- Simmer for 10 mins until the liquid is slightly reduced.

7- step 3 Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open.

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

9- Then scatter over the chopped parsley.

10- Eat with lots of crusty bread.