Clams and spicy chorizo sausage steamed together in beer make for a full flavoured meal. The clams are first soaked in polenta to clean them.
Great recipe and was an instant hit. One major note is to use pure Portuguese chourico, not spanish or mexican, for a truly delicious flavor! - 15 Jul 2006 (Review from Allrecipes USA and Canada)
This is a really great clam recipe. The cornmeal is to get the sand out of the clams, so unless you're harvesting your own you can probably skip that step. This is also great with mussels. Spanish or Portuguese chourico is the key, you can't use the Mexican kind. - 02 Nov 2008 (Review from Allrecipes USA and Canada)
This recipe is a dead ringer for the Clams Del Diablo we had at Thee Oceanaire Seafood Room in Seattle, and it's not your father's steamed clam dish, either! Loads of flavor & just enough heat to keep things interesting. I'll be serviing it again this weekend! I used Negro Modelo beer keeping with the Latin theme of the recipe. Two notes: make sure you use Spanish chorizo, and not Mexican. Spanish chorizo is more like pepperoni and isn't a wet sausage like it's Mexican cousin. I also doubled the garlic, and am glad I did. - 15 Jun 2005 (Review from Allrecipes USA and Canada)