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My review
Clams and Chourico
SKISMITTY
"These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal."
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Ingredients
30 m servings 435 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.
Nutrition Facts
Per Serving: 435 calories; 30.5 g fat; 23.2 g carbohydrates; 12.9 g protein; 46 mg cholesterol; 910 mg sodium. Full nutrition
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Reviews
Read all reviews 2126 Ratings
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Most helpful positive review
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. Spani...
Most helpful critical review
8/20/2016
The Portuguese chorizo was dry. It didn't knock my socks off. The clams did have a nice flavor.
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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. Spani...
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!
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 t...
8/17/2007
i agree with another poster to use "portugese" churico.... and not the kind you find pre-packaged in the market. go to a portugese or spanish meat market for the homemade stuff. it really does...
9/19/2010
I made this pretty much like the recipe is written but I substituted chardonnay for the beer (I don't like the taste of beer). It probably tasted more delicate than it would if I had used beer b...
12/28/2009
Outstanding recipe!!! I started by steaming 50 small clams separately and using that broth instead of bottled. I added 1lb each of fresh squid,shrimp and scallops simmered for 5 minutes and then...
9/28/2007
This was terrific! Unique and flavorful. It's pretty easy to make, depending on your knife skills. The presentation is impressive, too. Overall, pretty romantic and cozy - it would make a go...
11/2/2009
Excellent! I followed this recipe as written, except using petite diced tomatoes instead of crushed, and chicken broth instead of clam juice. I used Redhook ESB for the beer. Nicely done, thanks...
7/10/2009
This was very good. It cooked up very fast too. I agree with previous reviewers - Portuguese chourico is absolutely a must. I had to go on a bit of a mission to find it locally but it was defini...