Beer-Steamed Clams with Chorizo

Cuisinart original

Use the clamshell halves to scoop up the chorizo and broth while eating the clams to get a little taste of everything in every bite.


Makes 4 servings


12       littleneck clams, scrubbed

½       fennel bulb, trimmed, cored and cut into ¼-inch strips

3        ounces cooked chorizo, cut into small cubes or crumbled

½       cup light beer

½       teaspoon kosher salt

          Large pinch saffron threads

Nutritional information


Nutritional information per serving

Calories 167 (48% from fat) / carb. 6g / pro. 14g / fat 9g / sat. fat 3g /
chol. 36mg / sod. 915mg / calc. 39mg / fiber 1g


Put all of the ingredients directly into the steamer without
the tray. Stir. Secure lid.

Select Seafood, set timer for 12 minutes and press Start.
Clams are ready when all shells have opened. Discard any clams that have not opened before serving.