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Clams and Chourico

Clams and Chourico

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
SKISMITTY

SKISMITTY

These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SENIORGAL
29

SENIORGAL

7/15/2006

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!

raebbie
27

raebbie

11/2/2008

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.

JOHNNIEFISHPIMP
25

JOHNNIEFISHPIMP

6/15/2005

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.

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