Clams and Chorizo in Tomato Sauce

    Clams and Chorizo in Tomato Sauce


    27 people made this

    About this recipe: This is a well-flavoured dish made by simmering clams and chorizo in a beer flavoured tomato sauce. Enjoy with rice or crusty bread.

    Serves: 4 

    • 24 small clams in shell, scrubbed
    • 4 tablespoons dry polenta or cornmeal
    • 4 tablespoons olive oil
    • 3 cloves garlic, finely chopped
    • 225g chorizo sausage, diced
    • 1 medium red onion, sliced
    • 1 pinch crushed chillies (optional)
    • 250ml dark beer
    • 225ml fish stock
    • 2 (400g) tins chopped plum tomatoes
    • 3 tablespoons chopped fresh oregano
    • salt and pepper to taste

    Prep:20min  ›  Cook:20min  ›  Extra time:20min soaking  ›  Ready in:1hr 

    1. Place clams in a large pot with enough water to cover. Stir in polenta. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
    2. Meanwhile, heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chorizo, onion and crushed chillies. Cook for 2 or 3 minutes, then pour in the beer. Let simmer for a few more minutes, then add the fish stock, tomatoes and rinsed clams.
    3. Cover and simmer until all the clams have opened. Season with oregano, salt and pepper before serving.

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    Reviews (1)


    Gorgeous recipe. Don't change a thing. Could work well with mussels, I imagine. - 16 May 2013

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