Olive Magazine
Clams Recipe With Chorizo And Beer

Drunken clams with chorizo

Published: January 4, 2017 at 10:46 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This recipe for drunken clams with chroizo is low calorie and ready in just 20 minutes but packs in flavour – perfect for a midweek meal. Serve with crusty bread, more beer, and eat straight from the pan, if you like

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal446
fat21.8g
saturates6.7g
carbs9.2g
sugars2.1g
fibre2.3g
protein45.3g
salt5.5g
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Ingredients

  • 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

Method

  • 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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