Categories: Chorizo, Main Dish, Seafood
Ingredients
- 24 small clams in shell, scrubbed
- 1/4 cup cornmeal
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 8 ounces chourizo 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
Directions
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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.
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Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourizo, 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.
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Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.