This recipe for drunken clams with chroizo is low calorie and ready in just 20 minutes but packs in flavour – perfect for a midweek meal. Serve with crusty bread, more beer, and eat straight from the pan, if you like
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
Step by step
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.
