Clams and Chorizo in Tomato Sauce

    1 hour

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

    27 people made this

    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 in English (23)


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


    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!  -  15 Jul 2006  (Review from Allrecipes US | Canada)


    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.  -  02 Nov 2008  (Review from Allrecipes US | Canada)