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

SKISMITTY
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

435 calories; 30.5 g total fat; 46 mg cholesterol; 910 mg sodium. 23.2 g carbohydrates; 12.9 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2008
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. Read More
(29)

Most helpful critical review

Rating: 3 stars
08/20/2016
The Portuguese chorizo was dry. It didn't knock my socks off. The clams did have a nice flavor. Read More
27 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/02/2008
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. Read More
(29)
Rating: 5 stars
11/02/2008
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. Read More
(29)
Rating: 5 stars
07/15/2006
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! Read More
(29)
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Rating: 5 stars
06/15/2005
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. Read More
(25)
Rating: 5 stars
08/17/2007
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 make a big difference. great recipe! Read More
(18)
Rating: 5 stars
12/30/2009
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 added spices and steamed shelled clams. What a seafood sensation. Plenty of toasted sour dough bread along with a nice chianti. Read More
(9)
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Rating: 5 stars
09/20/2010
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 but it was still very delicious. Read More
(9)
Rating: 5 stars
09/28/2007
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 good date night if you're not afraid of the garlic! The only thing I will change in the future is to add seafood stock in place of the clam juice. It was a tad too salty for me and I think that was mostly from the high sodium content of the clam juice. I used precooked Spanish chorizo and it worked wonderfully. All that simmering makes it tender. Great recipe thanks so much for posting it. Read More
(9)
Rating: 5 stars
11/03/2009
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 for the recipe! Read More
(8)
Rating: 5 stars
07/13/2009
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 definitely worth it. I can imagine that the flavours would not have developed correctly without the chourico. This was delicious. It was a bit soupy though - lots of liquid left over after simmering the clams. I'm not complaining and neither is my fiancee; however plan on lots of crusty French bread so you can sop up all the broth. This is a good meal for a chilly day lucky for us it was raining up here yesterday. It is a bit heavy so I'd hesitate to serve this on a hot summer day. Overall delicious. I'll be adding this to my meal rotation. Thanks for sharing! Read More
(8)
Rating: 3 stars
08/20/2016
The Portuguese chorizo was dry. It didn't knock my socks off. The clams did have a nice flavor. Read More