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Portuguese Steamed Clams

Reviewed: Nov. 12, 2010
Made this today! Came out so good! I followed an user's advice and added 3 tablespoons of chopped garlic and some dried parsley to 2 pounds of chorizo and 7.5 pounds of clams. I added 3 chopped peppers for extra kick and loved it. I used 2 12-ounce Sierra Nevada Pale Ale beers that gave it a more zesty kick instead of wine. Large clams were used but I made the mistake of overcooking them a bit and the meat came out a bit tough, but thats my fault. But the broth was sooooo good! I loved to get some of the clam meat or chorizo and wrap it on some toasted bread, dip it on the broth and eat. I will do this again! Easy and fast. I recommend it.
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