Meals and Courses

Clam, Kale and Butter Bean Stew

cook 20 mins
Tags: Quick eats
  • 1 tablespoon olive oil
  • 50 g (2 oz) chorizo, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon tomato purée
  • 50 ml (2 fl oz) dry white wine
  • 200 ml (7 fl oz) hot chicken stock
  • 75 g (3 oz) kale, chopped
  • 500 g (1 lb) clams, rinsed and drained
  • 200 g (7 oz) canned butter beans, rinsed and drained
  • salt and pepper
  • Heat the oil in a large saucepan or flameproof casserole dish. Add the chorizo and cook for 1 minute until starting to release its oil. Add the onion and cook for a further 5 minutes until softened, then stir in the garlic and tomato purée and cook for 1 minute.
  • Pour in the wine and let it bubble away until reduced by half. Add the stock and kale and cook for 5 minutes.
  • Add the clams, cover and cook for 3 minutes, then stir in the beans. Cover and cook for a further 3 minutes until the clams have opened, discarding any that have not. Season to taste and serve.
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