Clams and Chourico

Clams and Chourico
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 30 minutes
Servings Prep Time
4 servings 30 minutes
Clams and Chourico
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 30 minutes
Servings Prep Time
4 servings 30 minutes
Ingredients
  • 24 small clams in shell scrubbed
  • 1/4 cup cornmeal
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 8 oz chorizo sausage diced
  • 1 medium red onion sliced
  • 1 pinch red pepper flakes (optional)
  • 1 12-fl oz can or bottle dark beer
  • 1 8-oz bottle clam juice
  • 1 28-oz can crushed roma tomatoes
  • 3 tbsp fresh oregano chopped
  • 1 pinch sea salt to taste
  • 1 pinch pepper to taste
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.
Recipe Notes

Vitamin B12 (Cobalamin) – water soluble vitamin needed for fat and protein metabolism, normal nerve function, and red blood cell production

  • Favorite Recipes
  • Recent Posts