Dinner · Spanish

Clam, Chorizo and White Bean Stew

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 3, 2026

This one-pan Spanish stew feels fancy but comes together in about half an hour. Smoky chorizo, tender clams, and creamy white beans simmer in a tomato broth that begs to be soaked up with crusty bread. It is the kind of dinner that impresses without any real effort.

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Clam, Chorizo and White Bean Stew

Why you'll love this

  • Ready in about 30 minutes for a restaurant-worthy dinner.
  • Just one pan to wash.
  • Smoky, briny, and deeply satisfying with crusty bread.
  • Naturally packed with protein from clams and beans.

EveryDayMeal recipe

Clam, Chorizo and White Bean Stew

Prep
10m
Cook
20m
Total
30m
Serves
2
Level
Easy

Ingredients

  • 2 ounces chorizo, diced
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 small bunch fresh parsley, chopped
  • 3/4 cup vegetable stock
  • 1 can (14.5 ounces) canned diced tomatoes
  • 1 can (15 ounces) butter beans (or cannellini), drained and rinsed
  • 1 teaspoon sherry vinegar
  • 1 1/4 pounds fresh clams, scrubbed
  • crusty bread, for serving

Equipment

  • Large deep skillet or pan with a lid
  • Cutting board
  • Sharp knife

Instructions

  1. Heat a large deep skillet or pan with a lid over medium heat and add the diced chorizo. Cook until it starts to crisp at the edges and releases its bright red oil, about 3 to 4 minutes, which builds the smoky base for the whole stew.
  2. Add the chopped onion and cook for about 5 minutes until it turns soft and translucent, so the broth tastes mellow and sweet rather than sharp.
  3. Stir in the minced garlic and half of the chopped parsley and cook for 1 minute more, just until fragrant, being careful not to let the garlic brown.
  4. Pour in the vegetable stock and diced tomatoes and bring to a boil. Reduce the heat, then add the drained beans and sherry vinegar. Simmer for about 10 minutes until the liquid reduces slightly and the flavors come together.
  5. Scatter the scrubbed clams over the top, cover with the lid, and steam for 2 to 4 minutes, shaking the pan occasionally, until the shells open. Discard any clams that stay shut.
  6. Taste the broth before seasoning, since the clams and chorizo can be salty. Adjust as needed, scatter over the remaining parsley, and serve with plenty of crusty bread for soaking up the broth.

Tips from the kitchen

  • Scrub the clams under cold water and discard any that are cracked or stay open when tapped, since those are not safe to eat.
  • Toast or grill your bread with a little olive oil so it holds up to all that flavorful broth.
  • Taste before adding salt, as chorizo and clams both bring plenty of their own.

Estimated nutrition per serving: 430 cal · 32g protein · 38g carbs · 16g fat

Make it your own

  • Swap butter beans for cannellini or great northern beans.
  • Add a pinch of red pepper flakes or smoked paprika for extra heat and depth.
  • Stir in a handful of baby spinach at the end for some greens.

Storing & make-ahead

The broth and beans keep in an airtight container in the fridge for up to 2 days, but eat the clams the same day for the best texture. Reheat gently on the stovetop over low heat.

Good to know

How do I know when the clams are done?
They are ready when the shells pop open, usually within 2 to 4 minutes of steaming. Toss out any that stay firmly shut.
Can I use canned clams?
Fresh clams give the best flavor and presentation, but in a pinch you can stir in canned clams during the last minute just to heat through.
What can I use instead of sherry vinegar?
Red wine vinegar or a splash of white wine works well and keeps that bright, tangy edge.
Is this a full meal on its own?
With plenty of crusty bread, yes. Add a simple green salad if you want to round it out.

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