Sarah Graham’s Beer-steamed Clams with Chorizo and Garlic Bread

For more of Sarah Graham’s recipes visit her website or get in store now to get your hands on our limited edition recipe magazine which contains all of the delicious recipes from Season 2 of Sarah Graham’s Food Safari.

Level

Beginner

Category

  • Seafood
  • Latest>Valentines Meals

Cooking Methods

  • Braising
  • Frying

Serves

4

Prep Time

Cooking Time

25 minutes

Ingredients

    1 tbsp Willow Creek olive oil
    1 tbsp butter
    1 small onion or shallot, finely chopped (or 3-4 spring onions)
    150 g 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
    1/2 cup Durbanville Hills white wine/beer
    1/2 tsp each of salt and freshly ground black pepper
    1 kg (Approximately) 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

Directions

FOR THE GARLIC BREAD

    Pre-heat the oven to grill setting.
    Slice the rolls into just less than 1cm thick slices and lay out on a baking tray.
    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

    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.
    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.