Dinner · Spanish

Clam, Chorizo and White Bean Stew

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 20, 2026

This is the kind of one-pan dinner that tastes like you fussed but really came together in under half an hour. Smoky chorizo, creamy white beans, and briny clams simmer in a quick tomato broth that begs for crusty bread. It feels a little fancy and eats like the coziest weeknight meal.

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Clam, Chorizo and White Bean Stew

Why you'll love this

  • On the table in about 35 minutes.
  • Just one pan to wash.
  • Smoky, briny, and deeply satisfying broth.
  • Feels restaurant-fancy for a weeknight budget.

EveryDayMeal recipe

Clam, Chorizo and White Bean Stew

Prep
10m
Cook
25m
Total
35m
Serves
2
Level
Easy

Ingredients

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

Equipment

  • Large skillet or shallow pan with a lid
  • Cutting board and knife
  • Colander for rinsing beans and clams

Instructions

  1. Heat a large skillet with a lid over medium heat and add the chorizo. Cook until it starts to crisp at the edges and releases its red oil, about 3 to 4 minutes, which builds the smoky base of the whole dish.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes, so it turns sweet instead of sharp. Stir in the garlic and about half the chopped parsley and cook for 1 minute more, just until fragrant.
  3. Pour in the vegetable stock and tomatoes and bring to a boil. Reduce to a steady simmer, then add the butter beans and sherry vinegar. Simmer for 10 minutes until the broth thickens slightly and the flavors come together.
  4. Scatter the clams over the top, cover with the lid, and steam for 2 to 4 minutes, shaking the pan now and then, until the shells open. Discard any clams that stay shut.
  5. Taste the broth before adding any salt, since the clams and chorizo bring plenty on their own. Shower with the remaining parsley and serve hot with lots of crusty bread for soaking up the broth.

Tips from the kitchen

  • Scrub the clams well and give them a soak in cold water for 20 minutes before cooking so they release any grit.
  • Tap any open clams before cooking; if they don't close, toss them. After cooking, discard any that stay shut.
  • Serve toasted or grilled bread rubbed with a cut garlic clove for an easy flavor upgrade.

Estimated nutrition per serving: 420 cal · 32g protein · 38g carbs · 16g fat

Make it your own

  • Swap the butter beans for cannellini or chickpeas if that's what you have.
  • No clams? Use mussels or peeled shrimp, adding shrimp in the last 3 minutes.
  • Add a pinch of red pepper flakes or smoked paprika for extra heat and smoke.

Storing & make-ahead

Best eaten fresh, but leftover broth and beans (without shells) keep in the fridge up to 2 days. Reheat gently on the stove and add fresh clams if you want more. Shellfish don't reheat well, so pick the meat out first if storing.

Good to know

How do I know the clams are done?
They're done when the shells pop open, usually within 2 to 4 minutes of steaming. Any that stay firmly closed should be thrown out.
Can I make this ahead?
You can make the tomato and bean base a day ahead and refrigerate it. Reheat it to a simmer, then add the clams just before serving.
Do I need to add salt?
Taste first. Between the chorizo and the clams there's usually enough salt, so season only at the very end if needed.
What bread works best?
A crusty baguette, sourdough, or ciabatta is ideal for mopping up the broth. Toast it for extra crunch.

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