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.
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
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.
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.
Cover and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.