Instruction

• 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
• Add the onion and cook for 5 mins until starting to soften
• Then add the garlic and finely chopped parsley, and fry for 1 min more
• step 2 Pour on the stock and tomatoes
• Bring to the boil, reduce the heat, then add the beans and sherry vinegar
• Simmer for 10 mins until the liquid is slightly reduced
• 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
• Have a little taste before seasoning, as the clams can be quite salty
• Then scatter over the chopped parsley
• Eat with lots of crusty bread