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Title: Drunken Clams w/Chorizo
Categories: Seafood, Pork, Beer, Herbs, Vegetables
Yield: 2 servings

Olive oil
100 g Piece chorizo; diced
1 lg Shallot; fine diced
1 tb Tomato purée
200 ml Larger or pilsner
Ground white pepper
1 kg Clams; cleaned
1 sm Bunch flat-leaf parsley;
- chopped
Crusty bread; to serve

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.

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.

RECIPE FROM: https://www.olivemagazine.com

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