Spanish-style clams with chorizo
1 medium, cut into thin wedges
1 individual, thinly sliced
Canned diced tomatoes
1000 g, (buy 2kg clams in shell)
Canned cannellini beans, rinsed, drained
1 400g can, (buy 1 x 400g can)
Dark rye bread
8 slice(s), (8 x 35g slices)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
1 x 3 second spray(s)
- Thinly slice 3 garlic cloves. Halve remaining clove. Heat oil in a large shallow saucepan over medium-high heat. Cook onion and sliced garlic, stirring, for 5 minutes or until onion has softened. Add chorizo and cook, stirring, for 5 minutes or until browned. Add paprika and cook, stirring, for 1 minute or until fragrant.
- Add canned and fresh tomatoes and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 7–8 minutes or until sauce has thickened and tomatoes collapse. Add vongole and beans and simmer, covered, for 5 minutes or until vongole open (discard any that do not open).
- Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray bread with oil. Cook bread for 2 minutes each side or until golden. Rub 1 side of each bread slice with halved garlic. Sprinkle clam mixture with parsley and serve with garlic bread.