Clams with Chorizo and Cannellini Beans

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Clams with Chorizo and Cannellini Beans
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Shallow Casserole with Lid
£209.00
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3-ply Stainless Steel Shallow Casserole with Lid
Ingredients
Method

Ingredients

Main
  • 10ml olive oil
  • Approx. 140g fresh chorizo sausage, cut into large chunks
  • 750g clams, in their shells, rinsed thoroughly. Discard any that are open before cooking and any that remain closed after cooking.
  • 200ml Albariño white wine
  • 300g cooked/tinned white beans, preferably cannellini
  • A handful of fresh parsley leaves, roughly chopped
To Serve
  • 4 large slices sourdough toast rubbed with cut garlic and drizzled with oil
  • A pinch of smoked paprika

  • Method

  • 1
    Add the oil to the pan and heat gently over a low to medium heat.
  • 2
    Gently fry the chorizo until it begins to colour and release its lovely oils. Add the clams, stir once, gently, then add the wine.
  • 3
    Place the lid on top and leave to cook for three minutes before adding the beans and cooking for a further minute or until they are heated through.
  • 4
    Remove the pan from the heat and discard any unopened clams.
  • 5
    Sprinkle over the chopped parsley, paprika and a drizzle of olive oil. Either serve directly from the Shallow Casserole at the table or transfer to individual serving bowls. Serve with the garlic sourdough toast.
  • 6
    Cook's Notes
  • 7
    Use palourde clams, if available.
  • 8
    This is what in Italy they might call “vongole in padella”. “In padella” means “in the pan”.
  • 9
    You can add whatever you like to this recipe; swap the chorizo for pancetta, pasta instead of beans, dried mushrooms, fresh peas - it can all go in the ‘padella’.
  • 10
    Albarino wine can be substituted for any other good quality dry white wine if preferred.
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