First posted: Jan 30, 2017

Beer-steamed Clams with Chorizo and Garlic Bread



Cooks in:        Serves:4

  • 1 Tbsp Willow Creek olive oil
  • 1 Tbsp butter
  • 1 small onion or shallot, finely chopped (or 3-4 spring onions)
  • 150g chorizo sausage, cubed
  • 1 fresh chilli, de-seeded and finely chopped
  • 1 tsp dried mixed herbs
  • 1 clove garlic, minced
  • 1/4 cup cream or cultured cream
  • ½ cup Durbanville Hills white wine/beer
  • 1/2 tsp each of salt and freshly ground black pepper
  • About 1kg fresh clams, rinsed
For The Garlic Bread
  • 4 fresh Portuguese bread rolls
  • 4 Tbsp butter, melted (or use olive oil)
  • 1 Tbsp chopped fresh parlsey
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • Pinch of salt and pepper
  • Mix together

What to do

For the Garlic Bread
1. Pre-heat the oven to grill setting.

2. Slice the rolls into just less than 1cm thick slices and lay out on a baking tray.

3. Brush with the melted parsley and garlic butter and place under the grill for 2 minutes on each side, or until golden and crispy.

For the Beer-steamed Clams
1. Heat the butter and olive oil over medium-high heat in a heavy-based pan. Fry the onions until softened, about 5 minutes, then add in the chorizo, chilli and garlic and cook for another 2-3 minutes.

2. Add in the remaining ingredients and simmer for 5 minutes. Add in the clams and cook until they steam open, then remove the pot from the heat and serve with fresh crunchy Garlic Ciabatta.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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