Edit ModuleShow Tags

BuffaloSpree.com's Recipe of the week: Littleneck Clams and Chorizo Sausage

Cooked with Beer, Spices, and Herbs


6 servings



4 tablespoons olive oil
1 pound chorizo sausage (cooked), sliced or crumbled
1 small onion, peeled and diced
1 small bell pepper, seeded and diced
1 small carrot, peeled and diced
2 jalapeno peppers
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups light bodied beer
1 cup chicken broth
3 cups diced tomatoes
36 littleneck clams
1/2 bunch flat leaf parsley, coarsely chopped
1/2 bunch cilantro, coarsely chopped



Heat the oil in a large shallow pot or large skillet, and brown the sausage. Remove the sausage from the pot and set aside; drain a portion of the fat that may have accumulated. In the same pot, add the onion, bell pepper, carrot, and jalapeno; saute for 2 minutes, or until translucent but not browned. Add the garlic, chili powder, cumin, salt, and black pepper; saute for 1 minute. Add the beer, chicken broth, and tomatoes; bring the liquid to a boil, then lower it to a simmer. Add the sausage and clams to the simmering broth, cover them and cook for approximately 7 minutes, or until the clams are opened and fully cooked. Remove the pot from the heat and sprinkle the clams and sausage with the parsley and cilantro. Allow the flavors to mingle for 1 minute before serving.



Edit ModuleShow Tags

Add your comment: