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|Clams and Chourico|
"These clams are steamed in dark beer with chourico sausage and pink onions for a complete flavored meal."
- 24 small clams in shell, scrubbed
- 1/four cup cornmeal
- 1/four cup olive oil
- 3 cloves garlic, minced
- 8 oz. Chourico sausage, diced
- 1 medium crimson onion, sliced
- 1 pinch purple pepper flakes (optionally available)
- 1 (12 fluid ounce) can or bottle dark beer
- 1 (eight ounce) bottle clam juice
- 1 (28 ounce) can beaten roma tomatoes
- 3 tablespoons chopped clean oregano
- 1 pinch salt and pepper to taste
|Prep : 10M||Cook : 4M||Ready in : 30M|
- Place clams in a big pot with enough water to cowl. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams very well earlier than cooking.
- Heat the olive oil and garlic in a huge pot over medium warmness. When the garlic is aromatic, upload the chourico, onion, and red pepper flakes. Cook for two or three mins, then pour in approximately three/four of the beer. Let simmer for some extra mins, then upload the clam juice, tomatoes, and rinsed clams.
- Cover, and simmer until all clams have opened. Season with oregano, salt and pepper earlier than serving. Drink or discard remaining beer.
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