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Clams and Chorizo
These clams are steamed in dark beer with chorizo sausage and red onions for a full flavored meal.
Serves: 4
Ingredients
24 small clams in shell, scrubbed
1/4 cup cornmeal
1/4 cup olive oil
3 cloves garlic, minced
8 ounces chourico sausage, diced
1 medium red onion, sliced
1 pinch red pepper flakes (optional)
1 (12 fluid ounce) can or bottle dark beer
1 (8 ounce) bottle clam juice
1 (28 ounce) can crushed roma tomatoes
3 Tablespoons chopped fresh oregano
1 pinch salt and pepper to taste
Method
- Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
- Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
- Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink remaining beer.
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