Clams and Chourico

How to cook Clams and Chourico

Ingredients: 24 small clams in skeleton, scrubbed 1/4 cup cornmeal 1/4 cup olive lubricant 3 cloves garlic, minced 8 ounces chourico sausage, diced 1 medium red onion, sliced 1 pinch red pepper flakes (unforced) 1 (12 fluid ounce) can or bottle dark beer 1 (8 ounce) bottle clam liquid 1 (28 ounce) can crushed roma tomatoes 3 tablespoons chopped fresh oregano 1 pinch salt and pepper to leaning

Directions: Place clams in a large pot with enough water to traverse. Stir in cornmeal. Let stand for in all directions 20 minutes. Rinse clams thoroughly before cooking. Heat the olive oil and garlic in a large pot over medium rouse. When the garlic is crippled, add the chourico, onion, and red pepper flakes. Cook towards 2 or 3 minutes, then pour in near 3/4 of the beer. Let simmer for a few more minutes, then add the clam strength, tomatoes, and rinsed clams. Binding, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.


Servings Per Formula: 4

Amount Per Serving

Calories: 435

Total Fat: 30.5g Cholesterol: 46mg Sodium: 1007mg Total Carbs: 23.2g Dietary Fiber: 2.9g Protein: 12.9g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving seeking:4 peoples

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