Clams and Chourico Recipe -
Clams and Chourico Recipe
  • READY IN 30 mins

Clams and Chourico

Recipe by  

"These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2006

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
Jun 23, 2012

This recipe just didn't do it for me, not sure if changing the sausage would make a difference, or maybe it was the beer, will try again in near future if results are different I will update my review.


25 Ratings

Nov 02, 2008

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. Spanish or Portuguese chourico is the key, you can't use the Mexican kind.

Jun 15, 2005

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 to keep things interesting. I'll be serviing it again this weekend! I used Negro Modelo beer keeping with the Latin theme of the recipe. Two notes: make sure you use Spanish chorizo, and not Mexican. Spanish chorizo is more like pepperoni and isn't a wet sausage like it's Mexican cousin. I also doubled the garlic, and am glad I did.

Aug 17, 2007

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 make a big difference. great recipe!

Sep 20, 2010

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 but it was still very delicious.

Dec 30, 2009

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 added spices and steamed shelled clams. What a seafood sensation. Plenty of toasted sour dough bread along with a nice chianti.

Sep 28, 2007

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 good date night if you're not afraid of the garlic! The only thing I will change in the future is to add seafood stock in place of the clam juice. It was a tad too salty for me, and I think that was mostly from the high sodium content of the clam juice. I used precooked Spanish chorizo, and it worked wonderfully. All that simmering makes it tender. Great recipe, thanks so much for posting it.


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  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 910 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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