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Clams and Chourico


"These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal."
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30 m servings 435 cals
Original recipe yields 4 servings


  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
  2. Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
  3. Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

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Read all reviews 21
  1. 26 Ratings

Most helpful positive review

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!

Most helpful critical review

The Portuguese chorizo was dry. It didn't knock my socks off. The clams did have a nice flavor.

Most helpful
Most positive
Least positive

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!

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. Spani...

This recipe is a dead ringer for the Clams Del Diablo we had at Thee Oceanaire Seafood Room in Seattle, and it's not your father's steamed clam dish, either! Loads of flavor & just enough heat t...

i agree with another poster to use "portugese" churico.... and not the kind you find pre-packaged in the market. go to a portugese or spanish meat market for the homemade stuff. it really does...

I made this pretty much like the recipe is written but I substituted chardonnay for the beer (I don't like the taste of beer). It probably tasted more delicate than it would if I had used beer b...

Outstanding recipe!!! I started by steaming 50 small clams separately and using that broth instead of bottled. I added 1lb each of fresh squid,shrimp and scallops simmered for 5 minutes and then...

This was terrific! Unique and flavorful. It's pretty easy to make, depending on your knife skills. The presentation is impressive, too. Overall, pretty romantic and cozy - it would make a go...

Excellent! I followed this recipe as written, except using petite diced tomatoes instead of crushed, and chicken broth instead of clam juice. I used Redhook ESB for the beer. Nicely done, thanks...

This was very good. It cooked up very fast too. I agree with previous reviewers - Portuguese chourico is absolutely a must. I had to go on a bit of a mission to find it locally but it was defini...