• olive oil
  • 100g piece chorizo, diced
  • 1 large shallot, finely diced
  • 1 tbsp tomato purée
  • 200ml larger or pilsner
  • ground white pepper
  • 1kg clams, cleaned
  • a small bunch flat-leaf parsley, chopped
  • crusty bread, to serve


  • STEP 1

    Heat a little oil in a pan with a lid, and fry the chorizo until golden and crisp. Add the shallot and tomato purée and cook for another 2 minutes until soft. Add the beer, a little salt and lots of white pepper, and bring to a simmer.

  • STEP 2

    Add the clams, and toss in the beer. Put on the lid, and cook for 3-5 minutes until the clams have opened. Discard any that don’t open. Stir in the parsley, and serve with crusty bread.


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