Drunken clams with chorizo
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
