These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.
Ingredients
- clams in shell, scrubbed: 24 piece
- cornmeal: 0.25 cup
- olive oil: 0.25 cup
- garlic: 3 clove (minced)
- ounces chourico sausage: 8 piece (diced)
- medium red onion: 1 piece (sliced)
- pinch red pepper flakes: 1 piece (optional)
- dark beer: 1 bottle (12 fluid ounce bottle)
- clam juice: 1 bottle (8 ounce bottle)
- Roma tomatoes: 1 can (28 ounce can, crushed)
- fresh oregano: 3 Tbsp (chopped)
- pinch salt and pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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 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.
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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.
