The recipe for this steamer clams calls for Chorizo. Chorizo is made from pork and pork fat. They are seasoned with smoked paprika, salt, and sometimes with garlic and herbs. I like the smoky flavor of chorizo in this steamer clams and they taste great!
Recipe adapted from Meals For Every Occasion by Ricardo Larrivée
Steamer Clams With Beer And Chorizo
2 Cloves Garlic, peeled and halved
3 Tbsp (45 ml) Olive Oil
1 Onion, chopped
1/4 lb (115 g) Chorizo, cut in rounds
2 Plum Tomatoes, crushed
4 Sprigs Fresh Thyme
6 oz (170 ml) Beer (1/2 bottle)
2 lb (1 kg) Steamer Clams or small clams, scrubbed
Salt and pepper
In a saucepan over medium heat, soften the garlic in the oil. Add the onion and chorizo. Brown over medium heat. Add the tomatoes and thyme. Simmer for about 2 minutes.
Add the beer and clams. Cover and bring to a boil. Stir, reduce the heat and simmer until all the clams open, about 5 minutes. Discard any unopened clams. Adjust the seasoning.