Clams and Chorizo
From Sorgawiki
Yields 4 servings
Ingredients
- 24 small clams in shell, scrubbed
- 35 g cornmeal
- 60 ml olive oil
- 3 cloves garlic, minced
- 225 g chorizo sausage, diced
- 1 medium red onion, sliced
- a pinch of red pepper flakes (optional)
- 33 cl dark beer
- 1 can (400g) crushed roma tomatoes
- 20 g chopped fresh oregano
- salt and pepper to taste
Directions
- 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 chorizo, 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 tomatoes, and rinsed clams.
- Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink remaining beer.
