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Ingredients
| clams: 24 clams |
| cornmeal: 1/4 cup |
| olive oil: 1/4 cup |
| garlic: 3 cloves |
| chorizo - pork and beef: 8 oz (diced) |
| onions - red (chopped): 1/3 cup |
| red pepper flakes: 1 pinch |
| dark beer: 3 cups |
| canned clams: 8 oz |
| roma tomatoes: 4 cups |
| fresh oregano (ground): 1 Tbl |
| salt: 1 dash |
| black pepper: 1 dash |
Clams and Chourico
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- 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 or discard remaining beer.