Clams with Chorizo

    30 minutes

    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.

    28 people made this

    Serves: 4 

    • 24 small clams (pipis) in shell, scrubbed
    • 1/4 cup polenta
    • 1/4 cup (60ml) olive oil
    • 3 cloves garlic, crushed
    • 250g chorizo sausage, diced
    • 1 medium red onion, sliced
    • 1 pinch chilli flakes
    • 1 (375ml) can or bottle dark beer
    • 1 cup (250ml) clam juice or seafood stock
    • 1 (800g) tin crushed roma tomatoes
    • 3 tablespoons diced fresh oregano
    • 1 pinch salt and pepper, to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place clams in a large saucepan with enough water to cover. Stir in polenta. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
    2. Heat the olive oil and garlic in a large saucepan over medium heat. When the garlic is fragrant add the chorizo, onion and chilli 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.

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    Reviews in English (23)


    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)